Grilled Chicken Breasts with Cucumber-Peach Salsa

By Jackie618

A brush of peach preserves pumps up the flavor of grilled chicken breasts. The fruit and veggie salsa is a delicious bonus. From eatbetteramerica.

1 Serving: Calories 260 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 16g); Protein 32g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1/2 cup chopped cucumber
• 1/3 cup peach preserves
• 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes
• 1/4 teaspoon salt
• 2 tablespoons chopped red onion
• 1 peach or nectarine, peeled, chopped (3/4 cup)
• 4 boneless skinless chicken breasts (about 1 1/4 lb)

Preparation

Step 1

1. Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
2. Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.