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From Our Kitchen: Grilled Chicken with Spicy Peach Salsa

From Our Kitchen

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Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish!

Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days.


2 medium peaches
¼ cup chopped red bell pepper
¼ cup chopped red onion
¼ cup chopped jalapeño pepper
1 tablespoon unsweetened orange juice
1 ½ teaspoons salt
¼ ounce minced fresh cilantro
2 pounds boneless, skinless chicken breast
2 ½ teaspoons olive oil
½ teaspoon ground white pepper


  1. Peel and chop peaches.
  2. Combine peaches, peppers, onion, orange juice, ½ teaspoon of salt, and cilantro in a bowl. Set aside.
  3. Preheat oven to 350°F. Heat grill to medium-high heat.
  4. Season chicken with olive oil, pepper, and rest of salt.
  5. Grill chicken 2-3 minutes per side to achieve grill marks.
  6. Place the chicken on a sheet pan and bake in the oven until internal temperature of 165° is reached.
  7. Serve peach salsa on top or on the side of the chicken.

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Facts Over Fear: Research-based Considerations for Sourcing Fruits and Vegetables

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One-on-One with Sous Chef/Lead Cook Donta Rogers

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