Main Dishes

October 16, 2021

Grilled BBQ Cherry Chicken Topped with a Cherry Peach Caprese Salad and served on a bed of Turmeric Pearl Cous Cous

Summer is one of the most joyous times of the year outside of Christmas. Bright shining sun, warm fresh air and vibrant colors everywhere. Not to mention this means grilling season is back! However, if I am being honest, cold weather or not it’s always grilling season for me.

Another reason summer is one of the best times is because of the vacations! I recently went on a family trip to Door County, Wisconsin. Up there, they have a town called Fish Creek that is filled with tons of adorable shops. I stopped at one named: Fat Louie’s. They offer an abundance of olive oils, balsamic syrups, salsas, honey mustard, sauces, etc. I came across their cherry balsamic syrup and their lemon infused olive oil. The scent was unlike anything and I knew I had to have them both. So, if you didn’t already guess it, they were purchased and I came back home and found a great use for them in this recipe! Now, with that being said, you can say goodbye to boring traditional BBQ sauces because once you make this you will never go back!

Fresh simple summer ingredients get tossed together to make an unbelieve combination. I kid you not, when I say that this is hands down one of my favorite Pretty Plate dishes! I swear that every aspect from the chicken to the caprese salad to the cous cous all just flow so well. It’s light, filling and refreshing all at once. Plus it provided that extra punch of tangy sweet flavor and texture.

When it comes to that sweet cherry peach caprese salad, I could rave about this all day long. Wowza! It is so simple, satisfying and scrumptious with the combination of sweet cherries, juicy peaches, soft mozzarella pearls and herbed basil. It truly is a one of a kind summer salad.

Now, if you fear that summer is over or coming to an end, fear not…if you’re looking to stretch your summer season out for as long as possible, I gotchu. I’ve created this perfect summer dish to keep your summer going for as long as you want.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Grilled BBQ Cherry Chicken Topped with a Cherry Peach Caprese Salad and served on a bed of Turmeric Pearl Cous Cous

Sweet yet savory grilled BBQ Cherry Chicken gets topped with a sweet Cherry Peach Caprese Salad, served on a bed of silky smooth Turmeric Pearl Cous Cous & to top it off, garnished with some pistachio dust. This right here is the ultimate summer dish

Prep:
20
min
cook:
20
min
total:
40
min
Author:

Michelle

Ingredients
  • Chicken Breast, filleted
  • 1 Cup Lillie’s Q BBQ Sauce or bbq sauce of choice
  • 1/4 Cup balsamic cherry or regular balsamic (for the chicken marinade) + 2 TBSP (for the salad)
  • 2 TBSP lemon infused Olive oil or regular olive oil, (1 for the chicken and 1 for the salad)
  • 1 Cup Peaches or 1 medium sized peach, diced  
  • 1 Cup Red cherries, cut in half seeds removed  
  • 1 Cup Cherry Tomatoes, cut in half  
  • 1 TBSP Basil, thinly sliced
  • 1 Cup Mozzarella pearls (the smallest size)  
  • Fresh Lemon Juice from one lemon
  • 1/4 Cup Honey
  • 1/2 TSP Salt
  • 1/4 TSP Pepper
  • Turmeric pearl cous cous or regular pearl cous cous
  • Pistachios, chopped for garnish on top
Instructions
  1. Season both sides of your chicken breast with salt, pepper and garlic powder. Place your chicken in a container and pour your BBQ sauce over. Add your balsamic vinegar and olive oil and let marinate in the fridge for at least 30 minutes.
  2. Dice your peaches and place in a bowl, cut your cherries in half and place in the same bowl, thinly slice your basil, place in the bowl, cut your mozzarella pearls and place in the bowl. Set aside.
  3. In a separate bowl add your 1 TBSP olive oil, lemon juice, honey, salt, pepper and balsamic. Whisk well to combine.
  4. Pour your dressing over the peaches, tomatoes, mozzarella and basil. Toss to combine. Place in the fridge to cool.
  5. Heat your grill to 400 degrees. When ready, add your marinated BBQ chicken breasts and cook for 8 minutes per side or until the middle is no longer pink. When done, remove from heat and set aside.
  6. Cook your pearl cous cous according to the package. When done, let cool.
  7. To assemble the dish, place a generous amount of cous cous on your serving platter of choice. Top with your cooked chicken breasts followed by as much or as little of the cherry peach Caprese salad.
  8. Chop some lightly salted pistachios and garnish on top if you desire.
  9. ENJOY!
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Cynthia
October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
Michael
July 5, 2023
Can I do this in a slow cooker instead of the oven?
Kevin
October 19, 2021
So delicious!