This straightforward entrée lets the pure sweetness of peak-season peaches shine. Paired with grilled hen and completed with a contemporary, vibrant salsa, it’s a lightweight, flavorful dish that’s excellent for summer season. Serve with grilled corn for a easy, seasonal meal.
Spherical out your plate with roasted greens—like 1/2 bunch of asparagus or 1/2 cup Brussels sprouts—and a 1/2 cup serving of complete grains equivalent to quinoa or farro for a balanced dinner.
Energetic time: 10 minutes | Complete time: 25 minutes
Grilled Rooster With Peach Salsa
Components
- 2 tsp canola oil
- 4 6-oz. (170g) boneless, skinless hen breasts
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 1/3 cups (206g) peaches, chopped
- 1/4 cup (25g) inexperienced onions, thinly sliced
- 1 medium jalapeño pepper, seeded and minced
- 1 tsp lime zest
- 2 tsp contemporary lime juice
- 2 tbsp contemporary cilantro, chopped
Instructions
Preheat an outside grill to medium-high warmth and calmly oil the grates.
Place the hen between two sheets of plastic wrap and pound to a fair thickness utilizing a meat mallet or heavy skillet. Season with 1/4 tsp salt and 1/4 tsp black pepper.
Grill the hen for five–7 minutes per aspect, or till grill marks type and the interior temperature reaches 165°F (74°C). Switch to a plate and let relaxation for five minutes.
In the meantime, in a medium bowl, mix the peaches, inexperienced onions, jalapeño, lime juice, lime zest, cilantro, remaining 1/4 tsp salt, and 1/4 tsp black pepper.
Spoon the peach salsa over the grilled hen and serve.
Serves: 4 | Serving Measurement: 1 hen breast and about 1/3 cup salsa
Vitamin (per serving): Energy: 230; Complete Fats: 5g; Saturated Fats: 1g; Monounsaturated Fats: 1g; Polyunsaturated Fats: 1g; Ldl cholesterol: 124mg; Sodium: 225mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugar: 5g; Protein: 39g
Vitamin Bonus: Potassium: 665mg; Iron: 5%; Vitamin A: 5%; Vitamin C: 14%
Initially printed July 31, 2020; Up to date March 2026
