Grilled ChickenThe relish uses up the last of your summer peaches (or nectarines), and contains zesty achiote paste, common in Yucatan and Oaxacan cuisine.
4-4 oz. Boneless, skinless chicken breast (preferably organic, free-range)
1 C Achiote orange marinade (see recipe)
4 T Diced fresh peach
4 t Diced red pepper
4 t Red minced onion
1 t Fresh cilantro or basil, rinsed and chopped
1/2 t Raspberry vinegar
Achiote Orange Marinade
1 T Achiote (annato) paste
1/2 C + 2 T Orange juice
3 T Fresh lime juice
2 T Olive oil
Combine all marinade ingredients in a large bowl
Add chicken and marinate in refrigerator for 1 hour
In a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed
Pre-heat grill, drain excess marinade from chicken and grill until done
Set aside to rest
Pre-heat saute' pan, spray lightly with cooking spray or olive oil and when the pan just begins to smoke, saute the peach relish for approximately 1 minute
Serve chicken with relish spooned on top.
Shown served on top of black beans.
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Yield: 4 servings |
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Calories: 140 |
Fat: 1g |
Saturated Fat: trace |
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Cholesterol: 66mg |
Carbohydrate: 3g |
Protein: 27g |
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Sodium: 104mg |
Total Dietary Fiber: 1g |
CPF Ratio: 10-81-10 |
Grilled Free Range Chicken with Peach Relish
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