This is just peachy! My recipe for peach salsa is featured in the May/June edition of Paducah Life magazine! I went back to the Paducah Farmer's Market this past Saturday and bought some more peaches and made this delicious salsa again to top some yummy grilled chicken, and it was just as delicious as I remember!  I seasoned the chicken with a little olive oil, lime juice, salt, pepper, and ancho chili powder.

I just make the salsa and let it sit while I grilled the chicken!

Ingredients:

2-3 medium fresh peaches, peeled and chopped

1/2 jalapeno pepper, seeded and minced

3 T red onion finely chopped

1/4 cup fresh cilantro, chopped

1/2 cup sweet red bell pepper, chopped (or cherry tomatoes,chopped)

Juice of one lime

Salt to taste

4 boneless, skinless chicken breasts

1 teaspoon olive oil

Juice of one lime

Salt to taste

Black pepper to taste

2 teaspoons of ancho chili powder

 

Directions:

Simply mix all of the first seven ingredients together, and allow to sit at room temperature for a little while so the flavors can get acquainted!

Meanwhile, preheat the grill to medium-high heat. Mix the juice of one lime and the olive oil together and brush onto the chicken breasts. Season each evenly with salt, pepper and ancho chili powder. Grill the chicken until it reaches an internal temperature of 165.

Top the chicken with the peach salsa to serve! Enjoy!

This recipe is from Lisa Jarvis. For more of her recipes go to her blog at http://www.foodforthought.today

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