Chicken with Grilled Peaches and Arugula

4 boneless, skinless chicken breasts (6 oz a piece)
2 T. plus 1 t. olive oil
Kosher salt and black pepper
2 medium red onions, sliced into 1/2 inch-thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 T. balsamic vinegar
2 oz. blue cheese, broken into pieces (I use feta for my blue-cheese hating family)

Heat grill to medium-high. Brush the chicken with 1 t. of the oil and season with 1/2 t. each salt and pepper. In a bowl, toss the onions, peaches, 1 T. of the oil, and 1/4 t. each salt and pepper.

Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5-6 minutes per side. Grill the peaches until charred, 2 minutes per side.

Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with chicken. Serves 4.

***just double for bigger families.