Chicken with Grilled Peach and Chipotle Salsa
Serves 4
Time 30 min
Juicy peaches are grilled and then tossed with smoky chipotles in adobo in this delicious summery salsa, which is also perfect with pork chops or grilled fish.
Special Diets:
Ingredients
- 5 ripe peaches, pitted and quartered
- 1/2 teaspoon fine sea salt, divided
- 1 chipotle pepper in adobo plus 1 to 2 teaspoons adobo sauce
- 2 green onions, thinly sliced
- 1/4 bunch fresh cilantro, chopped
- 4 boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper, divided
Method
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
Season peaches with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, transfer to grill and cook, turning occasionally, until just blackened, 6 to 8 minutes total.
Transfer to a plate, set aside to let cool then roughly chop and transfer to a bowl.
Add chipotle pepper, adobo sauce, green onions and cilantro and toss gently to combine. Set salsa aside.
Toss chicken with oil, cumin, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and transfer to grill.
Cook, flipping once, until just cooked through, 8 to 10 minutes.
Transfer to a platter, spoon salsa over the top and serve.
Nutritional Info:
Per serving: 230 calories (50 from fat), 6g total fat, 1g saturated fat, 70mg cholesterol, 610mg sodium, 15g carbohydrates (3g dietary fiber, 1g sugar), 29g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 5 ripe peaches, pitted and quartered
- 1/2 teaspoon fine sea salt, divided
- 1 chipotle pepper in adobo plus 1 to 2 teaspoons adobo sauce
- 2 green onions, thinly sliced
- 1/4 bunch fresh cilantro, chopped
- 4 boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper, divided