Orange Chicken with Mango Peach Salsa

Recipe

Orange Chicken with Mango Peach Salsa

Primary Media

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

User Rating

3 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4Hy-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
1Hy-Vee bay leaf
3medium peaches, peeled, pitted, chopped
1mango, peeled, pitted, chopped
½ c.chopped red bell pepper
2green onions, finely chopped
1 tbsp.snipped fresh cilantro

Directions

  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

Servings

240 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 100%
0%
Iron 6%
0%
Calcium 2%

Recipe Source:

Hy-Vee Season Garden 2008.