Grilled Chicken with Peach Salsa

Recipe - Coal Harbour

Prep Time10 Minutes

Servings4

Cook Time25 Minutes

Ingredients

1 family pack Boneless Skinless Chicken Breast, pounded out to 1/2 inch thickness

Salt, to taste

3 cups (750 mL) Ripe fresh peaches, diced

1/2 cup (125 mL) Red pepper, diced

1/3 cup (75 mL) Red onion, diced

1 cup (250 mL) Cucumber, diced

1 tbsp (15 mL) Honey

1 Lime, juiced

1/4 tsp (2 ml) Salt

1/4 tsp (2 mL) Pepper

2 250 g packages Basmati Rice

1 tbsp (15 mL) Butter

2 tbsp (30 mL) Fresh basil, minced

1/2 cup (125 mL) Feta cheese, crumbled

Directions

Heat grill to medium high heat
In a large bowl combine all of the ingredients for salsa
Toss to combine well. Set aside
Drizzle olive oil over chicken and season with salt and pepper
Grill chicken 4 to 5 minutes per side or until an internal temperature of 165 degrees F (74 degrees C)
Follow microwave directions on rice package
Empty rice into a large bowl
Add butter, basil and feta. Mix well
Spoon rice onto a large serving platter
Arrange chicken over top
Spoon salsa over top
Garnish with extra feta and basil if desired.

Tip: You can substitute pork tenderloin for the grilled chicken.

10 minutes

Prep Time

25 minutes

Cook Time

Servings

Directions

Heat grill to medium high heat
In a large bowl combine all of the ingredients for salsa
Toss to combine well. Set aside
Drizzle olive oil over chicken and season with salt and pepper
Grill chicken 4 to 5 minutes per side or until an internal temperature of 165 degrees F (74 degrees C)
Follow microwave directions on rice package
Empty rice into a large bowl
Add butter, basil and feta. Mix well
Spoon rice onto a large serving platter
Arrange chicken over top
Spoon salsa over top
Garnish with extra feta and basil if desired.

Tip: You can substitute pork tenderloin for the grilled chicken.