Braised Chicken and Peaches
Braised Chicken and Peaches delivers 49g protein and 525 calories per serving across 5 portions—a high-protein, moderate-calorie option for fat loss phases. The quick stovetop braise method holds moisture in the meat while building flavor with minimal intervention. Batch this to satisfy 2.5 days of protein targets and reduce decision-making around dinner prep.
Ingredients
- •Yellow Onion(340g)
- •Garlic
- •Peach(318g)
- •Chicken Thigh, Boneless Skinless(1134g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Paprika, Smoked(5g)
- •Red pepper flakes(3g)
- •1 Tsp Salt (Divided, $0.01)
- •1 Tsp Black Pepper (Freshly Cracked, (Divided) $0.08)
- •Vegetable oil(45g)
- •Collard Greens(720g)
- •Basil, Fresh(60g)
- •Low Sodium Chicken Broth(360g)
- •Honey(15g)
- •Lemon
Instructions
- 1Gather ingredients. Preheat oven to 350°F.
- 2Prepare fresh ingredients; peel and half Vidalia onions, slice garlic, and slice peaches into hearty slices.
- 3Pat chicken dry with a clean paper towel and then rub chicken thighs with smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper.
- 4In a large oven-safe skillet, add vegetable oil, onions, and remaining ½ tsp salt. Sear onions on medium-high heat for 5-8 minutes until they begin to soften and show some color.
- 5Add chicken to the skillet and sear on each side for 5 minutes until golden brown. Move the onions off to the side or scooch them to another spot in the pan. You want the chicken to lie flat in the pan so it gets a good sear on it.
- 6Remove chicken from the pan and cover it off to the side. It will finish cooking in the oven.
- 7Add sliced garlic and collard greens to the pan. Remove the onions once they are golden brown. You'll add them back later.
- 8Stir collards and garlic to cover them with the remnants of juices and seasonings.
- 9Add chicken back to the pan with sliced peaches, cooked onions, and half of the freshly torn basil. Pour chicken broth over the top, sprinkle with the rest of the black pepper, and gently cover with tinfoil or a lid. Transfer to a 350°F oven for 30 minutes.
- 10Remove from oven. The peaches should be soft and tender, and the internal temperature of the chicken should be at 165°F at a minimum. Drizzle honey and squeeze lemon over the top to serve. Serve with additional fresh basil, salt, and pepper.
Nutrition — Per Serving
525
calories
49g
protein
28g
fat
- Carbohydrates
- 24g
- Saturated fat
- 5.3g
- Sodium
- 264 mg
- Dietary fiber
- 8.6g
5 servings per batch · ~600g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Braised Chicken and Peaches have per serving?
Each serving contains 49g of protein and 525 calories with 28g fat and 24g carbs. The protein-to-calorie ratio is efficient, making this recipe calorie-conscious relative to its protein yield.
How long does Braised Chicken and Peaches take to prep?
This recipe is quick prep and yields 5 servings, so you're batching an entire week's worth of dinners in one stovetop session. Each serving averages minimal per-portion active time when spread across five meals.
Is Braised Chicken and Peaches good for fat loss?
At 525 calories and 49g protein per serving, this recipe is well-positioned for fat loss phases where satiety from protein is the priority. The peaches add carbs (24g) that support training without excessive caloric density.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
