Choose Chicken - Chicken breast is a lean protein choice.
Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles.
Do-Ahead - The salsa can be made up to 24 hours in advance and refrigerated. Making it ahead will actually allow the flavors to blend.
Success - If you're using a charcoal grill, plan on about 40 minutes to prep the grill and heat charcoal to the correct temperature. Gas and electric grills will take about 10 minutes.
Prep Time:30 min Start to Finish:30 min makes:4 servings
1/2 cup chopped cucumber
1/3 cup peach preserves
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes 1/4 teaspoon salt
2 tablespoons chopped red onion
1 peach or nectarine, peeled, chopped (3/4 cup)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1. Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
2. Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.