Grilled Chicken with Blackberry-Balsamic Glaze and Grilled Peach Salad

Begin by marinating the chicken breasts in a mixture of olive oil, salt, pepper, and fresh thyme for at least 30 minutes.

While the chicken marinates, prepare the blackberry-balsamic glaze by combining fresh blackberries, balsamic vinegar, honey, and a pinch of salt in a small saucepan over medium heat.

Cook the glaze for about 10 minutes, stirring occasionally, until the blackberries break down and the mixture thickens slightly.

Remove the glaze from heat and strain it through a fine mesh sieve to remove the seeds, then set aside.

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the marinated chicken breasts for 6-7 minutes on each side, brushing with the blackberry glaze during the last few minutes of cooking.

While the chicken is grilling, slice fresh peaches in half and remove the pits.

Grill the peach halves cut-side down for about 3-4 minutes until they have nice grill marks and are slightly softened.

To assemble the salad, toss mixed greens with crumbled feta cheese, toasted walnuts, and a drizzle of olive oil and lemon juice.

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Serve the grilled chicken on a bed of the salad, topped with additional blackberry glaze and the grilled peach halves on the side for a beautiful presentation.