Pan-Grilled Chicken with Peach Salsa

By sandy_h

Cooking Light August 2017
Serve with Tomato, Herb, and Baby Lettuce Salad
Serving size: 1 chicken breast and about 1/2 cup relish

Ingredients

• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, grated
• 4 (6-oz) skinless, boneless chicken breasts
• Cooking spray
• 2 1/4 cups chopped peeled fresh peaches (about 2 large)
• 1 Tbsp finely chopped red Fresno chile
• 1 Tbsp sugar
• 1 Tbsp finely chopped fresh mint
• 2 tsp fresh lemon juice

Preparation

Step 1

Combine first 5 ingredients in a large bowl; add chicken, turning to coat. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; grill 6 minutes on each side or until done. Remove from pan; let stand 5 minutes.
Combine peaches and remaining ingredients in a bowl; serve with chicken.