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Peach Salsa Chicken

This peach salsa chicken combines fragrant peaches, crunchy bell peppers, cilantro, lime juice and a barbecue-spiced grilled chicken. Served on a dish with farro.
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This peach salsa chicken combines fragrant peaches, crunchy bell peppers, jalapeño, red onion, cilantro and lime juice with a barbecue-spiced grilled chicken. This easy and healthy recipe is great for weeknights or for summer BBQs. Serve over quinoa or farro.

Ingredients

Scale

Peach Salsa

  • 2 ripe white or yellow peaches, diced
  • 1 yellow or orange bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 jalapeño pepper, diced, seeds removed
  • 2 tablespoons cilantro, chopped lightly
  • juice from 1 lime or 2 tablespoons lime juice
  • 1/4 teaspoon of salt (add more to taste)

Chicken Seasoning

  • 1 pound of chicken (about 3 chicken breasts)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3 tablespoons of fine table salt/sea salt
  • 4 cups of cold filtered tap water

Instructions

1. Brine the chicken. First, put the chicken in a plastic bag and pound with the flat side of a meat tenderizer until the chicken are even thickness (you can also use the flat side of a small frying pan. Combine the 3 tablespoons of salt with 4 cups of cold tap water. Stir salt to dissolve. Place chicken in the salt mixture for at least 30 minutes and up to 1 hour in the refrigerator. 

2. Prepare the peach salsa. While the chicken is brining, dice the peaches, bell pepper, jalapeño and red onion. Chop the cilantro. Mix together the salsa ingredients with the lime juice and salt. Add more salt to taste Set aside.

5. Prepare the chicken seasoning. Mix together the coconut sugar (or brown sugar), chili powder, garlic powder, onion powder, smoked paprika and salt.

6. Prepare the chicken. Drain the chicken and pat completely dry. On a plate or in a shallow baking dish, coat the chicken with the tablespoon of olive oil. Sprinkle the seasoning evenly over the chicken breasts. Let sit for 15 minutes.

7. Heat the grill to 425 degrees Fahrenheit. Grilling time will depend on the thickness. I like to use a meat thermometer. I take chicken off the grill at about 155 to 160 degrees F as it will cook for a few minutes until it reaches 165. (My chicken took about 7 minutes on one side and 6 on the other).

8. Serve chicken over quinoa or farro. Top with 1/2 cup peach salsa.

 

Nutrition

Find it online: https://eatbeautifullyblog.com/peach-salsa-chicken/