Chicken With Peach Salsa Recipe
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Fresh summer peaches make any weeknight meal feel a little more special. Here they’re turned into a quick sweet-herby salsa that wakes up cumin-spiced chicken breasts. The sugar that’s tossed with the fruit helps it release some juice; if your peaches are already especially sweet and juicy, you can leave it out.
While you’re at it, go ahead and make a double batch of salsa; use it a night or two later in fish tacos or over seared or blackened fish. Red Fresno chiles have a wee bit of heat that’s easily mitigated if you seed them and remove the membranes.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon 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 tablespoon finely chopped red Fresno chile
- 1 tablespoon sugar
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons fresh lemon juice
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