Spiced Chicken with Grilled Peach Salsa

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Spiced Chicken with Grilled Peach SalsaRecipe

Photo: Jason Varney; Styling: Claire Spollen

The purple scallions at Headhouse Market have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.

Serves 4 (serving size: 1 chicken breast and 1/2 cup salsa)


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1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons grated lime rind
1/4 cup fresh lime juice, divided
4 teaspoons honey, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3 peaches, pitted and quartered
1/2 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
2 large purple scallions or spring onions, thinly sliced
Lime wedges (optional)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.

2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.

4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.

Created date

April 2015

Nutritional Information

Calories 299
Fat 8.1 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 36 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 94 mg
Iron 2 mg
Sodium 446 mg
Calcium 49 mg