Buttermilk Chicken with Peach-Tomato Salsa Recipe

By ldelmas

Ingredients

• 2 tablespoons olive oil, plus more for brushing the pan
• 1 tablespoon lemon zest (from 1 medium lemon)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 2 cups well-shaken low-fat buttermilk
• 6 (6- to 8-ounce) boneless, skinless chicken breasts
• Peach, Tomato, and Sweet Onion Salsa
• 3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish

Preparation

Step 1

See Peach, tomato, and Sweet Onion Salsa.