Grilled chicken with peach-ginger relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh peaches; diced |
| ½ | cup | Diced red bell pepper |
| ⅓ | cup | Rice vinegar |
| ¼ | cup | Minced green onions |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Fresh ginger root; minced |
| ½ | teaspoon | Ground pepper |
| ¼ | teaspoon | Hot sauce |
| 1 | tablespoon | Chile paste with garlic |
| 4 | Boned and skinned chicken breast halves | |
Directions
Combine the first eight ingredients in a small bowl, and stir the peach mixture until well blended. Let the peach-ginger relish stand for 1 hour.
Rub the chile paste over both sides of the chicken breast halves and broil 10-15 minutes or until done. Serve the chicken topped with the peach-ginger relish.
Per serving: 162 Calories; 2g Fat (9% calories from fat); 21g Protein; 17g Carbohydrate; 51mg Cholesterol; 115mg Sodium Recipe by: Cooking Light (August 1997) (modified) Posted to Digest eat-lf.v097.n219 by Joanne McAndrews Eisenman <jmca@...> on Aug 31, 1997