“Every year since I was 4 years old, I have helped my dad at the Rotary Peach Festival. We help sell Palisade peaches, which grow in the foothills of the Rockies. I learned how to make grilled peaches from my Dad who grills a lot. The curried chicken recipe was created because I wanted to make an Indian dish. My friend's mom is Indian and teaches cooking classes that include lots of curry and cumin, which are native to India. She has inspired me to experiment while cooking. These two foods complement each other and make for a delicious Summer lunch.”

- Hannah Skalicky, Age 10, the Healthy Lunchtime Challenge winner from Colorado

Makes 4 Servings

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 tablespoon curry powder
• Salt and freshly ground black pepper
• 2 peaches, pitted and halved
• 2 tablespoons honey
• 1 tablespoon olive oil
• ½ onion, peeled and finely chopped
• 1 8-ounce package sliced mushrooms
• 1 garlic clove, peeled, and minced
• 1 cup reduced-sodium chicken broth
• ½ teaspoon cinnamon
• 1 Gala apple, peeled, cored, and chopped
• 1 cup low-fat milk
• 2 ½ tablespoons all-purpose flour
• ½ teaspoon oregano
• 2 cups cooked basmati, white or brown rice
• ½ cucumber, sliced
• Optional toppings: Raisins, cashews, peanuts, sliced bell pepper

PREPARATION

1. Preheat the grill to medium-high heat. Season chicken breasts each with ½ teaspoon curry powder, salt, and pepper, and add to the grill. Cook for 6 minutes on each side, or until golden brown. Remove chicken then add peach halves, cut side down, and cover. Grill until peaches are soft and tender, about 4 minutes. Remove from the grill, plate, and drizzle with honey.
2. In a large nonstick pan, warm oil over medium heat. Add onion, mushrooms, and garlic and cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add ¾ cup broth, cinnamon, and apple to pan and warm through.
3. In a blender, combine milk, flour, remaining 1 teaspoon curry powder, ¼ cup broth, oregano, salt, and pepper to taste. Blend until smooth and creamy. Transfer to a small saucepan, heat over medium heat, continuously stirring with a whisk, until slightly thickened.
4. Divide the cooked rice and chicken amongst 4 plates. Top chicken with vegetables and sauce. Arrange cucumbers along rim. Serve with grilled peaches.  

594 calories 10g fat 55g carbohydrates 71g protein