What you’ll need:
1 ripe, firm peach
1 large shallot
1 small jalapeño
1 lime
½ cup white vinegar
2 boneless, skinless chicken breasts
2 oz baby arugula leaves
1 tablespoon pepitas
few sprigs cilantro
olive oil
coarse salt
freshly ground black pepper

Equipment:
zester
large skillet

Recipe steps:

1. Prep the pickles
   Halve peaches, remove pit and slice into ¼-inch wedges. Cut the ends off the shallot, peel, then very thinly slice. Remove the stem from the jalapeño then slice into rounds (remove the seeds for less heat). Wash then zest and juice the lime.

2. Pickle the peaches and onions
   Combine the peaches, shallot, jalapeño, lime zest, lime juice, vinegar, and ¼ cup water in a medium bowl; season with salt and pepper. Set aside until the shallot is soft and bright pink, tossing occasionally, about 15 minutes.

3. Prep the chicken
   Using a sharp knife, divide each chicken breast in two by making a horizontal cut through each chicken breast, halving them completely; season the 4 pieces with salt and pepper.

4. Cook the chicken
   Heat 1 tablespoon oil in a large skillet over medium high heat. Working in batches, cook the chicken breast halves until browned and cooked through, about 2 minutes on each side.

5. Plate
   Pick the cilantro leaves from the stems. Wash and dry the arugula. Place two chicken breast halves on each plate and top with arugula and some of the pickled peaches and onions.

6. Finish and Serve
   Drizzle each plate with a bit of the pickling liquid and a drizzle of oil. Garnish with pepitas and cilantro leaves. Enjoy!