• Back to Health Team

Peach Salsa Chicken

Fresh, vibrant, and flavorful peach salsa chicken with glazed and grilled chicken breasts and a simple grilled peach salsa to top it off! Original recipe can be found at https://www.chelseasmessyapron.com/peach-salsa-chicken/


Ingredients:


Peach Salsa:

1 and 1/2 cups diced fresh peaches (~1 large peach or 2 small/medium peaches)

1/2 cup red pepper, diced

1 tablespoon jalapeno, finely diced (seeds/ribs discarded)

1/3 cup red onion, diced

1 tablespoon freshly squeezed lime juice

1/3 cup cilantro leaves, coarsely chopped

Optional: 1/8 teaspoon chili powder

Salt and pepper (1/4 tsp each)


Chicken:

1 pound boneless skinless chicken breasts

Olive oil, salt, and pepper

1 cup peach preserves

1 and 1/2 tablespoons olive oil, plus more for brushing

1 tablespoon lite soy sauce

1/2 tablespoon Dijon mustard

1/2 tablespoon finely chopped garlic

1 and 1/2 tablespoons finely diced jalapeno


Instructions:

PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: brush 1 tablespoon oil over the pan) Halve the peaches and remove the pits. Lightly brush the cut sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping from 1 side to the other halfway in between. Chop the peaches into small and even pieces and add to a medium sized bowl. Add in the diced red pepper, diced jalapeno, diced red onion, lime juice, and coarsely chopped cilantro. Add in the chili powder and salt and pepper to taste (I add in 1/4 teaspoon of each, but add to preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Place in the fridge until ready to eat. Toss again right before adding to plates.

GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.

CHICKEN: Halve the chicken breast(s) in half horizontally and pound the pieces to even thickness (don't want the chicken super flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces over and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.


SERVE: Brush remaining 1/3 cup of the peach glaze over cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.

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