Prosciutto-Wrapped Peaches with Fresh Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Prosciutto-Wrapped Peaches with Fresh Mozzarella

YOUR SOLIN GENERATED RECIPE

Prosciutto-Wrapped Peaches with Fresh Mozzarella

Pan-seared chicken breast paired with juicy peaches wrapped in savory prosciutto and creamy mozzarella over a bed of fresh arugula.

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NUTRITION

397kcal
Protein
41.3g
Fat
17.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium peach

1 oz prosciutto

1 oz fresh mozzarella

1 tsp extra virgin olive oil

1 tsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until fully cooked.

  • 3

    While the chicken cooks, slice the peach into thick wedges and wrap each wedge tightly with a thin strip of prosciutto.

  • 4

    Slice the fresh mozzarella into rounds or small medallions.

  • 5

    Place the baby arugula on a plate as a base and top with the warm pan-seared chicken breast.

  • 6

    Arrange the prosciutto-wrapped peaches and mozzarella slices over the chicken.

  • 7

    Finish the dish by drizzling the balsamic glaze over the top for a tangy balance.

Prosciutto-Wrapped Peaches with Fresh Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Prosciutto-Wrapped Peaches with Fresh Mozzarella

YOUR SOLIN GENERATED RECIPE

Prosciutto-Wrapped Peaches with Fresh Mozzarella

Pan-seared chicken breast paired with juicy peaches wrapped in savory prosciutto and creamy mozzarella over a bed of fresh arugula.

NUTRITION

397kcal
Protein
41.3g
Fat
17.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium peach

1 oz prosciutto

1 oz fresh mozzarella

1 tsp extra virgin olive oil

1 tsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until fully cooked.

  • 3

    While the chicken cooks, slice the peach into thick wedges and wrap each wedge tightly with a thin strip of prosciutto.

  • 4

    Slice the fresh mozzarella into rounds or small medallions.

  • 5

    Place the baby arugula on a plate as a base and top with the warm pan-seared chicken breast.

  • 6

    Arrange the prosciutto-wrapped peaches and mozzarella slices over the chicken.

  • 7

    Finish the dish by drizzling the balsamic glaze over the top for a tangy balance.