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Chicken With Grilled Peaches and Arugula
- 4 6-ounce boneless, skinless chicken breasts
- 2 tablespoons plus 1 teaspoon olive oil
- 2 kosher salt and black pepper
- 3 medium red onions, sliced into 1/2-inch-thick rounds
- 1 peaches, cut into wedges
- 2 tablespoons bunch arugula, thick stems removed (about 4 cups)
- 2 ounces balsamic vinegar
Directions:View on Real Simple
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