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Orange Peel Chicken with Stone Fruit Salsa
Ingredients
Stone Fruit Salsa
2 cups diced peaches
1/2 cup diced red onion
1/4 cup diced dried apricots
1 Tbsp chopped cilantro
1 Tbsp fresh lime juice
1 Tbsp balsamic vinegar
1 Tbsp white grape juice
1 jalapeño pepper, cleaned, seeded and minced
Marinade
2 tsp sesame oil
1/4 tsp freshly ground black pepper
1/2 tsp sea salt
1 cup fresh orange juice
2 Tbsp grated orange peel
2 Tbsp chopped scallions
1 tsp red chili flakes
1 tsp minced garlic
1/2 cup chicken stock
1 Tbsp Worcestershire sauce
4 skinless chicken breast halves, boned and defatted
Instructions
Combine all ingredients for stone fruit salsa and mix well.
Combine all ingredients for marinade in a glass bowl or baking pan. Add chicken and marinate for 2 hours.
Preheat oven to 400F.
Heat a large sauté pan to medium high. Sear chicken for 1 minute on each side. Transfer to baking pan and pour remaining marinade over chicken.
Bake for 15 to 20 minutes, or until cooked through.
Nutrition
| Calories | 240 |
| Protein | 28g |
| Sodium | 265mg |
| Carbohydrates | 19g |
| Fat | 6g |
| Fiber | 3g |
| Cholesterol | 73mg |
| Servings | 4 |