Tomato Pesto Chicken with Peach Salsa Recipe

Name: Tomato Pesto Chicken with Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup dry sun-dried tomato; 1 cup basil; ½ cup olive oil; 1 clove garlic; 6 boneless chicken breasts; 3 peaches, peeled and diced; ½ cup diced red onion; ¼ cup fresh cilantro; 1 tablespoon lime juice; 1 tablespoon liquid honey; 1 teaspoon balsamic vinegar; 12 can black beans, drained and rinsed

Servings: persons

¼ cup dry sun-dried tomato
1 cup basil
½ cup olive oil
1 clove garlic
6 boneless chicken breasts
3 peaches, peeled and diced
½ cup diced red onion
¼ cup fresh cilantro
1 tablespoon lime juice
1 tablespoon liquid honey
1 teaspoon balsamic vinegar
12 can black beans, drained and rinsed

1
In bowl cover tomatoes with boiling water and soak for 10 minutes.
2
Drain and put in food processor.
3
Add basil,garlic, and oil and process until finely mixed.
4
Place in large bowl, add chicken and turn to coat.
5
Cover and refrigerate for 2 hours or overnight.
6
Peach Salsa: Combine ingredients and set aside.
7
Preheat greased grill to medium and cook for about 6 min.
8
per side or until no longer pink Serve with salsa.

2142

kcal

Calories

Fat

297

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup dry sun-dried tomato, 1 cup basil, ½ cup olive oil, 1 clove garlic, and more.

Yes, Tomato Pesto Chicken with Peach Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Pesto Chicken with Peach Salsa

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