Grilled pitted fresh peach or nectarine halves are great alongside this meal. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.

Ingredients:
425g sliced peaches (fresh)
1 tbspn extra-virgin olive oil
2 1/2 tbspn honey
650g chicken tenders
Salt and freshly ground black pepper

Directions:

Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken tenders and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).

Prepare the grill, heat a grill pan over medium heat. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 3 to 4 minutes. Turn and cook until charred and firm when poked with a finger.