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INGREDIENTS
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1 can peach nectar (11 oz.)
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1 Tbsp. minced garlic
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1 Tbsp. low-sodium soy sauce
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1 Tbsp. peach preserves
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1 tsp. Dijon mustard
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Pinch of red pepper flakes
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1 boneless, skinless chicken breast, cut into 12 chunks (5–6 oz.)
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1 fresh peach, cut into 12 pieces
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1 Tbsp. olive oil
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Salt and black pepper