Summer Fresh Peach Salsa with Grilled Chicken Breasts

(peach salsa recipe adapted from My Bizzy Kitchen )

Servings - 6   Serving size - 1 grilled chicken breast and approx. 1/4 cup salsa  Points Plus per serving - 4 P+ (for chicken and salsa)

Nutritional information for chicken breast and salsa:  Calories - 151.8,   Total Fat - 2.9g,   Carb - 8/1g,   Protein - 23.7g,   Fiber - 1.4g

Nutritional information for  approx 1/4 cup salsa alone:  Calories - 31.8,   Total Fat - 0.1g,   Carb - 8.1g,   Protein - 0.7g,   Fiber - 1.4g

For the chicken marinade:

6 - 4 oz. boneless, skinless chicken breasts

1 TBS. extra virgin olive oil

2 TBS. fresh lime juice

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

For the peach salsa:

3 firm, ripe, peaches, peeled and small diced

1/4 cup red onion, small diced

1/2 cup sweet red pepper, small diced

1 small jalapeno pepper, seeds and ribs removed, small diced

2 cloves garlic, minced

1 tsp. brown sugar

1 TBS.  fresh lime juice

1/2 tsp. salt

1/4 tsp. fresh ground black pepper ( optional )

1/4 cup fresh cilantro, chopped

2 TBS. fresh mint leaves, chopped

1.  Combine all ingredients for chicken marinade in a zipper plastic bag and allow to sit in fridge for at least 30 minutes.  ( Not much longer though...the acid in the lime juice will start to cook the meat and make it mushy)

2.  While chicken is marinading, combine all ingredients for the salsa in small bowl.  Mix well.  Allow to sit in refrigerator until chicken is done cooking to meld flavors.  

3.  Heat grill to med-high.  Discard leftover marinade and grill marinaded chicken until done or internal temperature reaches 165 degrees F. 

4.  Serve grilled chicken with about 1/4 cup of the peach salsa on top.