Dinner · Chicken
Grilled Chicken with Peach Salsa
Simple grilled chicken topped with a fresh salsa of peaches, red onion, jalapeño, cilantro and lime.
⏱ 40 min (20 min prep, 15 min cooking, 5 min waiting)
🍽 Serves 4 · 1 chicken breast with salsa
leftovers
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Chicken
- 4 breast Chicken breasts, boneless skinless, pounded to an even 3/4 inch
- 1 tbsp Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
- ½ tsp Ground cumin
- ½ tsp Garlic powder
Peach salsa
- 3 Peaches, pitted and diced
- ¼ Red onion, finely diced
- 1 Jalapeño pepper, seeded and minced
- ¼ cup Fresh cilantro, chopped
- 1 Lime, juiced
- ⅛ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: grill or grill pan, instant-read thermometer, mixing bowl.
- Rinse the peaches, cilantro and jalapeño. Stir the salsa ingredients together and set aside.
- Rub the chicken with the oil, salt, pepper, cumin and garlic powder. Wash your hands after handling raw chicken.
- Heat the grill or grill pan to medium-high. Cook the chicken 5 to 7 minutes per side, until a thermometer in the thickest part reads 165°F.
- Rest 5 minutes on a clean plate, then slice and top with the salsa.
🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMake the salsa up to 1 day ahead.
❄️ FreezerFreeze cooked chicken up to 3 months; make salsa fresh.
↺ LeftoversSlice cold chicken into a salad or wrap, or reheat to 165°F.
🧒 With kidsLeave the jalapeño out of a small bowl of salsa for kids.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.