Orange Chicken with Mango Peach Salsa


Orange Chicken with Mango Peach Salsa

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Grilled chicken on white plate and topped with diced mangoes, peppers, and peaches

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 Hy-Vee Cool Chicken boneless, skinless chicken breasts
    ½ c. plus 2 tbsp Hy-Vee orange juice, divided
    2 tbsp. Hy-Vee Select olive oil
    ½ tsp. Hy-Vee dried rosemary
    1 Hy-Vee bay leaf
    3 medium peaches, peeled, pitted, chopped
    1 mango, peeled, pitted, chopped
    ½ c. chopped red bell pepper
    2 green onions, finely chopped
    1 tbsp. snipped fresh cilantro


    1. Combine chicken breasts, 1/2 cup orange juice, olive oil, rosemary and bay leaf in resealable plastic bag. Toss gently to coat. Refrigerate 1 hour or up to 8 hours to marinade.
    2. Meanwhile, in a small bowl, combine peaches, mango, red pepper, green onion, remaining 2 tbsp orange juice and cilantro. Cover and chill until serving time or up to 24 hours.
    3. Preheat grill. Remove chicken breasts from marinade. Discard marinade. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees.
    4. Serve grilled chicken topped with salsa.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 75mg
    • Sodium: 60mg
    • Total Carbohydrates: 20g
    • Protein: 29g

    Daily Values

    Vitamin A 25%
    Vitamin C 100%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Hy-Vee Season Garden 2008.