Crispy Herb-Infused Chicken with Roasted Peach and Arugula Salad

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and 1 teaspoon of salt.

Rub this herb mixture all over 4 boneless, skinless chicken breasts. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken breasts and sear them for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F.

While the chicken is baking, slice 2 ripe peaches in half, remove the pits, and place them cut-side up on a baking sheet.

Drizzle with 1 tablespoon of honey and roast in the oven for 10-12 minutes until tender and caramelized.

In a large bowl, combine 4 cups of fresh arugula, 1/4 cup of crumbled feta cheese, and the roasted peaches once they are done.

For the dressing, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and a pinch of salt and pepper.

Toss the salad with the dressing just before serving. Once the chicken is cooked, let it rest for 5 minutes before slicing.

Serve the sliced chicken on top of the arugula salad and drizzle with any remaining balsamic dressing.