{Recipe} Dijon Grilled Chicken and Peaches + Chicken Chili (Food Lion Part 2 of 2)

As part of my challenge as a Food Lion Ambassador, I wanted to see what I could buy with the $150 we were sent to shop with. I was able to buy all the food and supplies for Eric’s birthday party, and all of our food for the next week, with a little bit left on the gift card. And that was after I splurged on a few things we don’t eat too often.

Eric’s party menu included: Chicken chili, kugel, spinach dip with veggies, and cake.

Our weekly menu included:
-Dijon grilled chicken, grilled peaches, steamed green beans
-Chicken pot pie, steamed veggies
-Steak with roasted acorn squash
-Pasta with homemade pasta sauce and turkey meatballs
-Turkey meatball subs with steamed veggies
-Brinner: Omelets and turkey sausage
-For breakfast, cereals, almond-coconut milk, eggs, turkey sausage, fruit.
-For lunch, deli-meat and produce sandwiches, salads, and lots of fresh produce.

We usually buy the Food Lion My Essentials brand whenever we can. It’s economical, tastes exactly like the name brands (trust me, we’ve compared!), and Food Lion has a great selection of products in their line. Here are two recipes we used this week–the Chicken Chili is adapted from one that’s been around for years in our circle of friends, and the Dijon Chicken is adapted from a Food Lion-provided recipe.

Chicken Chili
3lbs chicken, cooked and shredded
1-8oz brick sharp cheddar*
3 cans white beans (great northern or cannellini)*
2-24oz jars salsa*
(*= we used Food Lion or My Essentials brand)

Put all ingredients in a crock pot on low for 6-8 hours. When melted and delicious, serve with tortilla chips, sour cream, and extra cheese (My Essentials brand for all of them!)

This chicken chili recipe is super easy and so delicious!

Dijon Chicken with Grilled Peaches
1/2 c. extra-virgin olive oil
1/2 c. dijon mustard
1 t. salt
2 T. fresh thyme (we used lemon thyme)
2 T. raspberry wine vinegar
ground black pepper
3 boneless skinless chicken breasts (about 2lbs)
3 peaches, halved

Cut chicken breasts in half, so you have 6 good-sized pieces of chicken. Mix marinade ingredients in a bowl big enough to fit the chicken. Reserve 1/8 c. marinade in a small bowl. Add chicken to bowl, and let marinade in the fridge between one hour and overnight, stirring every once in a while to make sure all pieces are evenly coated.

Preheat grill to 400F. Grill chicken to 160 degrees, turning once. Brush peach halves with reserved marinade and grill, flesh side down, for 2 minutes until soft. Serve chicken alongside peaches.

Chicken ready to grill. Instead of grilling the peaches right on the grate, you can also wrap in oiled foil and grill in a foil pack with indirect heat.

Chicken on the grill

The grill team. Ethan supervises by taste-testing!

“I don’t think that’s the right way to grill, Dad.”
“Let me just have a little taste. I’ll tell you if it needs more thyme!”

Dijon Grilled Chicken

Have you entered the $50 Food Lion gift card giveaway yet? Enter here!

I participated in a campaign on behalf of Mom Central for Food Lion. I received a gift card and product kit to facilitate my review.