Grilled Chicken with Peach Jalapeño Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, Whole 30 and Paleo compliant, and Weight Watchers friendly. Or, to put it another way, it's healthy and insanely delicious.
Course: Main Course
Servings: 4-6 servings
4boneless skinless chicken breasts
olive oil for brushing the grill
juice of 1 lime
2garlic cloves, minced
2Tbspwhite balsamic vinegar
1/2tspfresh cracked black pepper
2ripe but firm peaches, washed
1/2small red onion
1/2cupchopped fresh cilantro
juice of 1 lime
Pound the chicken breasts between two sheets of plastic wrap so they are a little thinner, maybe about 1/2 inch. Put the chicken in a shallow container, or into a gallon sized zip lock bag.
Whisk the marinade together and add it to the chicken. Massage it into the meat, seal the container or bag, and set in the refrigerator for an hour or overnight.
For the salsa, cut the peaches into a small dice...no need to peel them. Add to a bowl.
Mince the red onion and the jalapeño pepper. Leave the seeds in for extra heat, or leave them out if you like. Add the cilantro and lime juice and toss. Refrigerate until needed.
Grill the chicken on a hot charcoal grill or on the stove top, about 5-7 minutes per side, or until done in the center ~ an instant read thermometer should read 165 when inserted into the thickest part.
Serve the chicken with the salsa on top. Garnish with lime wedges.
This is a no-brainer for kids, just leave out the chiles.
Use another seasonal stone fruit like apricot or plums in place of the peaches. Even cherries.
https://theviewfromgreatisland.com/grilled-chicken-with-peach-jalapeno-salsa/ July 28, 2017