Red Mountain Grilled Free Range Chicken with Peach Relish Recipe

GRILLED FREE RANCH CHICKEN
WITH PEACH RELISH

What can be better than all-natural and fresh ingredients in each and every meal? At Red Mountain Spa in Utah, you'll explore many rich flavors and creative healthy cuisines from premier chefs. Red Mountain Spa educates its guests to increase their awareness of the role of nutrition in the pursuit of optimum health -- and as part of that process, guests sit by the Chefs side as they prepare delightful meals at Adventure Cuisine and Canyon Breeze Restaurant.

Grilled Chicken

The relish uses up the last of your summer peaches (or nectarines), and contains zesty achiote paste, common in Yucatan and Oaxacan cuisine.

4-4 oz. Boneless, skinless chicken breast (preferably organic, free-range)
1 C Achiote orange marinade (see recipe)
4 tablespoons Diced fresh peach
4 tablespoons Diced red pepper
4 tablespoons Red minced onion
1 tablespoon Fresh cilantro or basil, rinsed and chopped
1/2 tablespoons Raspberry vinegar

Achiote Orange Marinade

1 tablespoon Achiote (annato) paste
1/2 C + 2 tablespoons Orange juice
3 tablespoons Fresh lime juice
2 tablespoons Olive oil

Combine all marinade ingredients in a large bowl

Add chicken and marinate in refrigerator for 1 hour

In a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed

Pre-heat grill, drain excess marinade from chicken and grill until done

Set aside to rest

Pre-heat saute' pan, spray lightly with cooking spray or olive oil and when the pan just begins to smoke, sauté the peach relish for approximately 1 minute

Serve chicken with relish spooned on top.

Shown served on top of black beans.

Yield: 4 servings
Calories: 140	Fat: 1g	Saturated Fat: trace
Cholesterol: 66mg	Carbohydrate: 3g	Protein: 27g
Sodium: 104mg	Total Dietary Fiber: 1g	CPF Ratio: 10-81-10

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