Jun 6, 2010

Grilled Chicken with Peach, Mango, & Pepper Salsa

Grilled chicken with peach, mango & pepper salsa with a side of broccoli and israeli couscous

I tend not to eat a lot of red meat but man I can eat some chicken! Right after I got sick, the doc told me to eat protein, protein and some more protein and I took it to heart! It actually got to the point where it was almost comical and Jordan had to finally tell me NO CHICKEN one week! Well I still love chicken but my craze has died down to a tolerable level and we now only eat it 3 times a week, tops! Needless to say I’m always looking for new ways to make chicken and new ingredients to pair it with so Jordan doesn’t go completely crazy over all the chicken! I found a variation of this salsa in the summer issue of a cooking light magazine and thought it’d be perfect with grilled chicken! The original salsa was just peaches and red pepper but when I went to buy my peaches I was one week too early for prime peach time. I had a choice of maybe 30 peaches and my biggest fear was going home and cutting into a bad peach with no substitute so that’s when we thought the mango would be an excellent backup but also a wonderful compliment to the peaches if they turned out to be good. I know some people aren’t fans of mango, or even allergic, so feel free omitting mango if you’d like. But, with the combination of all the fresh flavors, it was good enough to eat on it’s own and not just with the chicken. That good!

So rather than give you just the salsa recipe I’m living up to my promise of in the shell of a nut and I want to share the complete meal we put together with the salsa. This was one of our quick week night meals that didn’t steal too much of our time but certainly didn’t disappoint!

Here’s what you’re going to need:



  • 2 peaches
  • 1 mango
  • 1 medium red or yellow pepper
  • 3 green onion stalks
  • 1/2 cup of fresh basil (just a good handful really)
  • 1 lemon
  • 2 tablespoons dried oregano
  • 1/4 teaspoon kosher salt
  • 1- 1/2 teaspoon garlic powder (Depends how much you like garlic!)


  • 2 boneless skinless chicken breasts
  • kosher salt
  • ground pepper
  • garlic powder


  • 2 small heads of broccoli (adjust accordingly if cooking for more than 2)
  • 1/2 lemon for the juice
  • cracked pepper
  • kosher salt

Israeli Couscous

  • 1 cup of dried Israeli Couscous
  • 2 cups boiling water
  • olive oil

So there are a couple ways to approach this meal. First thing pertains to the proximity of your grill and if it’s just you or you have a partner to help with the meal. In my case, we live in an apartment complex that doesn’t allow grills on your deck but does set up nice grill areas. While they’re really close to the building it’s not like walking right outside your deck and you don’t have the freedom to really multi-task at the grill and in your kitchen. With that said, in my case, I have Jordan as my master griller! While he’s outside with the chicken, I’m inside getting the rest of the meal together. If it’s just you though you can still throw this meal together pretty fast. The salsa actually gets better the longer it sits so you can make that ahead of time, the chicken can be grilled and then kept warm wrapped in tinfoil in the oven on low and then the couscous and broccoli will take approximately 10 minutes!

I’m going to start with the chicken. You want to make a simple rub by taking 1/2 teaspoon of kosher salt, 1/2 teaspoon cracked pepper, 1/4 teaspoon paprika, and 1/2 teaspoon of garlic powder and doing a quick mix in a small bowl. Then take your chicken (we use boneless, skinless just because it’s quick but use whatever you like best) and dribble a little bit of olive oil on each piece of chicken. Rub the oil in and then use your hands to apply the rub on both sides of the chicken breast. They’re ready to hit the grill, which you want to be at about 400 degrees. It’ll take approximately 7 minutes on each side, but remember that can vary given the grill you’re working with.

Now either meanwhile in the kitchen, or prior to grilling if you’re a one man show tonight, you can put together the salsa. Again this is super easy. You want to take the skins off of the peaches and the mango and then just chop them up into easy to eat chunks. Doesn’t have to be even slices by any means. You then want to chop up your pepper and add that to the bowl of peaches and mango. You can use any color pepper you want but, to sound really girly, the red pepper is a nice contrast with the fruit and the greens that are soon to be added! So I like to chop up my pepper in strips and then in halves, quarters if they’re still to large. Go ahead and slice your green onions and add them to the mix and roughly chop up the basil. I love basil so I like to add a good bit, as it adds to all the fresh flavors of the salsa. All that’s left to add is the lemon juice, oregano, salt, and garlic powder! And you’re done!! Pop the bowl into the fridge until you’re ready to serve! This allows all the flavors to meld together while you take care of the rest of the meal.

Now you’re ready to put together the couscous and broccoli. I like to get all my chopping done at once and in the beginning so you can go ahead and wash and chop the broccoli heads. I like to leave a little tree trunk and I also love steamed broccoli just because I enjoy the taste and you don’t loose too many nutrients. Get the broccoli set up but don’t turn it on quite yet! You want to get your couscous chugging away and then start the broccoli so that it all finishes up about the same time.

For the couscous you want to take the pot you’ll be making the couscous in and drizzle about a tablespoon of olive oil. I tend to undershoot so another way to describe it is you want to pour in your couscous and make sure that they all get coated pretty good with the olive oil. Turn the heat to about medium and let the couscous toast up for about 3 minutes. You want to stir occasionally though to make sure that they don’t get too toasty! While you’re taking care of this you also want to have a second pot where you’re boiling up the water that you’ll be adding to cook the couscous. You can add the water to the couscous and then bring it boiling, but I feel like it always works better and faster if the water is applied at an already steamy temperature. So once the water is added let the couscous do its thing for about 10-12 minutes, or until the couscous has soaked up all the water. It’s like cooking rice! Once it’s done you want to give it a good mix and don’t be surprised if the couscous decides to stick together. That’s kind of it’s thing!

While the couscous is being prepared don’t forget about your broccoli! Approximately 5 minutes after you add the water to your couscous you can start steaming your broccoli. I don’t like mine too mushy, but I also don’t like too much crunch, so I usually call it quits after about 5-7 minutes of steam time. A nice way to spruce your broccoli up is to add the juice from half a lemon, salt, pepper, and a splash of garlic powder. You’ve now got broccoli with pizzaz!

Alrighty, all that’s left is to plate! The salsa can go primarily on the chicken but as you can see from the picture above, it was so good that I added a little extra on the side and Jordan went back for seconds! All the flavors in this meal from the fresh fruit and basil in the salsa to the grilled chicken are summer on a plate for me!! After a long day of work cooking dinner may not always be the first thing you’d love to  be doing. BUT, think about how easy this meal is. A few fruits and veggies to chop: easy! If you don’t have a grill throw the chicken in the oven with the same rub and you don’t even have to flip it: easy! Let couscous soak up some water and the broccoli steam for a few minutes: easy! Believe me, the half hour you spend on this meal will deliver a pop of delicious flavor that will impress you and your stomach! Enjoy and for now, this is grilled chicken with peach, mango, & pepper salsa (with a side of couscous and broccoli)…in the shell of a nut!


    • I’m going to try this one this weekend!!

      • Awesome!! I loved the salsa with this one. I was a fan of the sweet and tangy! Let me know how it turns out! Next step is baking!! 🙂

    • Ok, just finished dinner and i loved it! The salsa was awesome. I’m trying to figure out what I can whip together to have the leftover salsa for lunch. Yum! Thanks for sharing this Hillary!

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