Preparation time
15 minutes
Ready in
25 minutes
Cooking Time:
Makes
4 servings
Ingredients
Spicy Peach and Plum Salsa:
- 2 Ontario Peaches
- 2 Ontario Plums
- 2 small Ontario Plum Tomatoes, seeded
- 2 Ontario Green Onions, thinly sliced diagonally
- 1 Ontario Jalapeño Pepper, minced
- 1 clove Ontario Garlic, minced
- 2 tbsp (25 mL) fresh lime juice
- 1/4 cup (50 mL) finely chopped fresh Ontario Mint or Coriander
- Salt to taste
Tex-Mex Chicken:
- 1 tsp (5 mL) each dried oregano, chili powder and ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cinnamon
- Pinch of cayenne pepper
- 4 boneless skinless Ontario Chicken Breasts
Instructions
Spicy peach and plum salsa:
Peel peaches if desired; dice into 1/2-inch (1 cm) pieces and place in medium bowl. Dice plums and tomatoes into same size pieces as peaches. Stir in green onions, jalapeño pepper, garlic and lime juice. Stir in mint and salt to taste. Set aside.
Tex-mex chicken:
In small bowl, stir together oregano, chili powder, cumin, salt, cinnamon and cayenne; sprinkle over and pat into both sides of chicken. Place on greased grill over medium heat; grill until chicken feels springy when touched and juices run clear when chicken is pierced, 5 to 6 minutes per side. Serve salsa spooned over chicken.
Nutritional Information
- Protein: 28.0 grams
- Fat: 4.0 grams
- Carbohydrates: 14.0 grams
- Calories: 204