Indian-Spiced Chicken, Peppers and Peaches

Indian-Spiced Chicken, Peppers and Peaches
Servings: 4 Prep 15 mins Grill 25 mins


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 teaspoons canola oil
  • 3 teaspoons grated fresh ginger
  • 4 boneless, skinless chicken cutlets (about 1 pound total)
  • 2 tablespoons lime juice
  • 2 large ripe peaches, peeled and cut into thin wedges
  • 1 medium-size sweet potato, scrubbed, quartered lengthwise and cut into 1/8-inch-thick quarter-moons
  • 1 sweet red pepper, thinly sliced
  • 6 scallions, cut into 1-inch pieces

Make It

1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high.

2. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.

3. In a large bowl, stir together cumin, coriander, salt, oil and grated ginger. Rub half of this mixture over chicken; set aside. Stir lime juice into remaining mixture. Add peaches, sweet potato, pepper and scallions; toss to coat completely. Evenly place peach mixture on one half of each foil piece. Top each with seasoned chicken.

Create a packet:

4. Fold second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 25 minutes. Open packets carefully; transfer contents to 4 serving plates.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 7, chol. (mg): 66, carb. (g): 33, fiber (g): 4, pro. (g): 29, sodium (mg): 673, Percent Daily Values are based on a 2,000 calorie diet.