Grilled Chicken with Peach Salsa
Equipment
- Grill
Ingredients
- 4 Med Peaches, peeled and sliced, grilled and chopped
- 1 T Finely Diced Jalapeno
- 1 Chipotle Pepper, finely diced
- 1 T Lime Juice
- 1/4 C Finely Diced Purple Onion
- 1/2 t Ground Cumin
- 1/2 t Chili Powder
- 1/2 t Salt
- 1/4 t Black Pepper
- 1/3 C Chopped Cilantro
- 1 T Brown Sugar Sub
- 4 Chicken Breasts If you have large chicken breasts, you only need 2. Butterfly them so they grill evenly.
- 2 T Olive Oil
- 2 T White Wine Vinegar
- 2 T Bragg's Liquid Aminos
- 3 T Brown Sugar Sub
- 1/2 T Dijon Mustard
- 1 t Salt
- 1/2 t Black Pepper
- 1 t Minced Garlic
- 1/2 t Chili Powder
- 1/2 t Ground Cumin
Instructions
- Put your grilled and diced peaches in a bowl.
- Add the next 10 ingredients, all the way to the chicken breasts to the same bowl.
- Gently stir to combine and store in the fridge.
- If needed butterfly your chicken. Combine the marinade ingredients in a gallon size baggie. Add your chicken breasts. Store in the fridge until ready to grill.
- Grill the chicken breasts until they are cooked through but don't overcook them.
- Allow the chicken to cool for a few minutes. Slice the chicken.
- Lay your chicken breasts on top of some cooked brown rice. Top with the peach salsa.
