Chicken with Peach and Basil Salsa
with butterhead lettuce and avocado salad

Name: Chicken with Peach and Basil Salsa
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 6 Tbsp Oil, olive; 2 Tbsp Vinegar, red wine; 1 tsp Paprika; 1 tsp Oregano, dried; 1/2 tsp Lemon zest; 2 1/2 lbs Chicken breasts, boneless and skinless (enough for 2 nights); 2 Peaches, chopped; 5 leaves Basil, fresh, chopped; 2 tsp Oil, olive; 1/2 tsp Lemon juice; 1/2 tsp Honey; 1 head Lettuce, butterhead, leaves torn (sub romaine); 1 Avocados, sliced; 1 tsp Mustard, Dijon; 1 Tbsp Vinegar, red or white wine; 2 Tbsp Oil, olive; 2 oz Walnut halves

Active: 35 min Total: 55 min

Original GF Paleo Vegetarian

A basic marinade helps chicken breasts to stay juicy and flavorful. Top the chicken with a fresh summer salsa made with peaches and basil.
Smarts: Marinate and cook double the chicken tonight to use leftovers in a salad later in the week.

Dependency

Leftover Chicken Gyro Salad

Ingredients

Metric

Servings:

Marinated Chicken (enough for 2 nights):

Garlic - 2 cloves , chopped
Oil, olive - 6 Tbsp
Vinegar, red wine - 2 Tbsp
Paprika - 1 tsp
Oregano, dried - 1 tsp
Lemon zest - 1/2 tsp
Chicken breasts, boneless and skinless (enough for 2 nights) - 2 1/2 lbs

Peach and Basil Salsa:

Peaches - 2 , chopped
Basil, fresh - 5 leaves , chopped
Oil, olive - 2 tsp
Lemon juice - 1/2 tsp
Honey - 1/2 tsp

Butterhead Lettuce and Avocado Salad:

Lettuce, butterhead - 1 head , leaves torn (sub romaine)
Avocados - 1 , sliced
Mustard, Dijon - 1 tsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 2 Tbsp
Walnut halves - 2 oz

Prep

Make marinade - Chop garlic. Whisk together garlic, oil, vinegar, paprika, oregano and lemon zest. (Can be done up to 5 days ahead)
Marinate chicken - Toss chicken with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make salsa - Chop peaches and basil. Combine with olive oil (portion for the chicken), lemon juice and honey. (Can be done 1 day ahead)
Lettuce / Avocados - Prep as directed.

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Make

If cooking chicken on the stovetop: Heat a skillet (make sure it can hold all of the chicken or plan to cook in batches) over medium heat. Brush skillet with some cooking oil. Remove chicken from marinade and shake off any excess (discard marinade). Sear chicken on one side, seasoning it with some salt and pepper as it cooks. Flip chicken and cover with a lid or foil and reduce heat to low-medium. Cook until chicken reaches an internal temperature of 160F / 74C degrees.
If cooking chicken on a grill: Heat grill to 400F / 204C degrees, leaving one part of grill with indirect heat. Clean grates and brush with some cooking oil. Remove chicken from marinade and shake off any excess (discard marinade). Sear chicken on both sides, seasoning it with some salt and pepper as it cooks. Move chicken to indirect heat and put the lid on the grill. Cook until chicken reaches an internal temperature of 160F / 74C degrees.
Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
While chicken rests, whisk together mustard, vinegar and olive oil (portion for the salad). Add lettuce, avocados and walnuts and toss to combine.
Serve chicken (remember to reserve half for tomorrow Wednesday’s salad) with peach salsa on top. Enjoy salad on the side.

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Chicken with Peach and Basil Salsa with butterhead lettuce and avocado salad