Pan-Grilled Chicken with Peach Salsa

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.


  • 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


  1. Combine first 5 ingredients in a large bowl; add chicken, turning to coat. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; grill 6 minutes on each side or until done. Remove from pan; let stand 5 minutes.
  2. Combine peaches and remaining ingredients in a bowl; serve with chicken.

Nutritional Info

Calories 296; Fat 11.1g; Satfat 2.1g; Monofat 6.4g; Polyfat 1.7g; Protein 35g; Carbohydrate 13g; Fiber 2g; Cholesterol 94mg; Iron 2mg; Sodium 324mg; Calcium 31mg; Sugars 11g; Est. added sugars 3g

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