NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 medium peach

2 tbsp red onion

0.5 medium jalapeño

2 tbsp fresh cilantro

1 tbsp lime juice

1 cup baby arugula

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  Pat the chicken breast dry and rub with olive oil, sea salt, black pepper, and ground cumin.

• 3

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, finely dice the peach, red onion, and jalapeño.

• 5

  In a small bowl, toss together the diced peach, onion, jalapeño, chopped cilantro, and lime juice to create the salsa.

• 6

  Remove the chicken from the grill and let it rest for 5 minutes to keep the juices intact.

• 7

  Slice the chicken and serve it over a fresh bed of baby arugula, topping it generously with the peach salsa.