- Portion size 6 servings
Ingredients
Peach Salsa:
Method
In bowl, cover tomatoes with boiling water; soak for 10 minutes or until softened. Drain and transfer to blender or food processor. Add basil, oil, garlic, jalape?nd salt ; pur? Scrape into large bowl; add chicken, turning to coat. Cover and refrigerate for 2 hours or up to 12 hours.
Peach Salsa: In bowl, combine peaches, onion, coriander, lime juice, honey, vinegar, salt and pepper.
Remove chicken from marinade. Place, skin side down, on greased grill over medium heat; close lid and cook for 6 minutes per side or until no longer pink inside. Serve topped with salsa.
Nutritional facts <b>Per serving:</b> about
- Sodium 322 mg
- Protein 33 g
- Calories 360.0
- Total fat 20 g
- Cholesterol 84 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 12.0