Pan Seared Chicken With Peach Salsa Recipes

PAN SEARED CHICKEN WITH PEACH SALSA

Steps:

• In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.
• Rub mixture over both sides of the chicken.
• Heat a large skillet to medium high heat. Place chicken on skillet and cook each side for 4-6 minutes depending on thickness. You just want to make sure there is no pink in the middle. Remove and let rest.
• In the mean time, in a medium bowl add peach, red pepper, red onion, fresh cilantro, jalapeno, red wine vinegar, and salt. Mix together so everything is combined.
• Slice chicken and top with peach salsa.

GRILLED CHICKEN WITH PEACH SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.