Chicken with Peach and Basil Salsa

Time: 55 minutes (35 active)

Serves: 2

Ingredients:

Garlic, 1 clove

Olive oil, 1½ tbsp + 1 tsp + 1tbsp

Red wine vinegar, ½ tbsp + ½ tbsp

Paprika, ¼ tsp

Oregano, ¼ tsp

Lemon zest, ⅛ tsp

Chicken breast (boneless/skinless), 5 oz

Peach, 1

Basil (fresh), 3 leaves

Lemon juice, ¼ tsp

Honey, ¼ tsp

Butterhead lettuce, ½ head

Avocado, 1

Dijon mustard, ½ tsp

Walnut halves, 1 oz

Directions:

• Make the marinade by chopping garlic and whisking together with first part of olive oil, the first part of vinegar, paprika, oregano, and lemon zest.
• Toss chicken with marinade and tenderize with a fork; let rest for at least 20 minutes (and up to 1 day).
• Make the salsa by chopping peach and basil and combining with second part of olive oil, lemon juice, and honey. Store in refrigerator until ready to serve.
• Roughly chop lettuce; slice avocado.
• After chicken has marinated, heat a skillet over medium heat and brush with some cooking oil. Shake any excess marinated from chicken and sear chicken on one side. When seared, flip chicken and cover with a lid or foil and reduce heat to low-medium. Cook until chicken reaches 160°F internally.
• When the chicken reaches temperature, transfer it to a cutting board and let it rest, covered, for 5 minutes.
• While chicken rests, make salad dressing by mixing mustard, the second part of vinegar, and final part of olive oil. Toss with lettuce, avocados, and walnuts.
• Serve chicken topped with peach salsa and salad on the side.

Modified from cooksmarts.com