Yucatans Chicken with Peach-Avocado Salsa

  • Yield: 6 servings


6-- boneless, skinless chicken breast halves
4teaspoons garlic pepper seasoning
1medium orange, juiced
1-- lime, juiced
2tablespoons olive oil
1teaspoon dried oregano leaves
Peach Avocado Salsa:
1whole fresh peach, peeled, pitted and diced
1small avocado peeled, pitted and diced
1medium tomato, peeled, seeded and diced
1/4cup diced jicama
3tablespoons chopped red onion
2tablespoons chopped fresh cilantro
1/4teaspoon crushed red pepper flakes
3tablespoons lime juice
2teaspoons olive oil


  1. Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour orange and lime juices over chicken; drizzle with olive oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once.
  2. Remove chicken from marinade and place in large nonstick frypan over medium heat. Sauté, turning, about 12 minutes or until lightly browned and fork can be inserted in chicken with ease. Serve topped with Peach-Avocado Salsa; garnish with lime slices.

Peach-Avocado Salsa:

  1. In medium bowl, mix together peach, avocado, tomato, jicama; red onion and cilantro. In small bowl, whisk together red pepper flakes,  lime juice and olive oil; pour into peach-avocado mixture, stirring gently.