Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- Preheat grill. Remove chicken breasts from marinade. Discard marinade. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees.
- 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.