grilled chicken with sweet-tart salsa

prep time: 15 minutes + 1 hour marinating time
cook time: 20 minutes
ready in: 1 hour, 35 minutes

makes: 4 servings, 4½ oz. each


  • 4 (5–6 oz.) boneless, skinless chicken breasts
  • 2 limes, juiced, divided
  • 1 teaspoon dried basil
  • 2–4 medium peaches, peeled, pitted and diced
  • 1 medium Granny Smith apple, peeled, cored and diced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1–2 teaspoons honey
  • 1 Tablespoon chopped fresh basil (optional)
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Place chicken in a large resealable plastic bag. In a small bowl combine half the lime juice with dried basil. Pour over chicken; seal bag and turn to coat. Refrigerate 1 hour.
  2. For the salsa, in a medium bowl combine peaches, apple, allspice, cinnamon, honey and remaining lime juice. Cover and refrigerate until ready to serve.
  3. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). Remove chicken from marinade; discard marinade. Season chicken with pepper to taste. Place chicken on grill.
  4. Grill 7–10 minutes per side or until an instant-read thermometer registers 165°F. Transfer chicken to a large platter. Top with salsa, sprinkle with fresh basil (if desired), and serve.
  5. If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 245 calories, 4g fat, 1g saturated fat, 95mg cholesterol, 85mg sodium, 15g carbohydrate, 2g fiber, 12g sugars, 36g protein