Grilled Chicken with Peach Avocado Salsa
This grilled chicken with peach avocado salsa combines juicy, tender chicken with a vibrant, refreshing peach avocado salsa for an easy, healthy dinner. It's naturally gluten-free and full of bold, fresh flavors.
Ingredients
- 1 medium peach peeled and chopped
- 1 medium ripe avocado peeled and cubed
- 1/2 cup chopped sweet red pepper
- 3 tablespoons finely chopped red onion
- 1 tablespoon minced fresh basil
- 1 tablespoon lime juice
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon grated lime zest
- 3/4 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 4 boneless, skinless chicken breast halves (6 ounces each)
Instructions
- Prepare the salsa: In a small bowl, combine the peach, avocado, red pepper, red onion, basil, lime juice, hot pepper sauce, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently toss to coat and set aside.
- Season the chicken: Sprinkle each chicken breast with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill the chicken: Preheat a lightly greased grill to medium heat. Place the chicken on the grill and cook for 5 minutes. Flip the chicken, cover, and continue grilling for another 7–9 minutes, or until the internal temperature reads 165°F.
- Serve: Plate the chicken and top it generously with the peach avocado salsa. Enjoy immediately!
Notes
Store leftover chicken and salsa separately. Chicken can be refrigerated for up to 3 days, while salsa is best eaten within 24 hours. Use leftovers in tacos or salads for variety.