2 TBSP white wine vinegar
¼ cup olive oil
2 nectarines, sliced (peaches or other stone fruit work too!)
½ small red onion, sliced
Pinch of salt & pepper
In a medium sauce pot, combine sliced onion, white wine vinegar, ¼ cup olive oil and a pinch of salt and pepper. Allow onions to cook down for 1 minute.
Add nectarines to the pot. Stir to combine, then remove from heat and set aside.
Allow nectarines to mix with vinaigrette mixture, but do not cook down. You’ll want them to remain crisp and juicy.
Cook Kevin’s Cilantro Lime Chicken according to package directions.
Plate over quinoa or a bed of fresh arugula. Place chicken on top and then pour nectarine relish mixture over to coat.