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Yucatan Chicken with Peach-Avocado Salsa - Teresa Smith

Make Yucatan Chicken with Peach-Avocado Salsa - Teresa Smith at home with Boneless Skinless Chicken Breast Halves, Olive Oil, Fresh Peach Diced, Avocado Diced, and Tomato Diced. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1
• 1
• 1
• 1/4 cup
• 3 tbsp
• 2 tbsp
• 1/4 tsp
• 3 tbsp

Method (preview)

1. 1

   Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning.

2. 2

   Pour orange and lime juices over chicken; drizzle with 2 tablespoons olive oil.

3. 3

   Crush oregano with fingers and sprinkle over chicken.

4. 4

   Cover and refrigerate 30 minutes, turning once.

5. 5

   Remove chicken from marinade and place in large nonstick frying pan over medium heat.

6. 6

   Serve topped with Peach-Avocado Salsa; garnish with lime slices.

7. 7

   To make Peach-Avocado Salsa, in medium bowl mix together the peach, avocado, tomato, jicama, red onion and cilantro.

8. 8

   In a small bowl, whisk together the crushed red pepper flakes, fresh lime juice and 2 teaspoons olive oil.

9. 9

   Combine with the peach-avocado mixture, stirring gently.