Equipment
Ingredients
Nectarine and Tomato Salsa
- 2 nectarines, diced
- 200 g cherry tomatoes, quartered
- 50 g red onion, finely diced
- 1 jalapeno, seeded and minced
- 15 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- 2 g kosher salt
Grilled Chicken
- 800 g boneless skinless chicken breast, pounded to even thickness
- 15 ml olive oil
- 3 g smoked paprika
- 3 g garlic powder
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
In a medium mixing bowl, combine the diced nectarines, quartered cherry tomatoes, red onion, jalapeno, cilantro, lime juice, and 2g of kosher salt. Toss gently to combine and let sit at room temperature for the flavors to meld while you prepare the chicken.
Place the chicken breasts on a cutting board and pat dry with paper towels. Rub evenly on all sides with olive oil, smoked paprika, garlic powder, remaining 5g salt, and black pepper.
Preheat your grill or grill pan to medium-high heat, approximately 200 C to 230 C.
Using tongs, place the chicken on the grill. Cook for 6 to 8 minutes per side, depending on thickness, until deeply grill-marked and the internal temperature reaches 74 C (165 F) on a meat thermometer. Ensure proper handling of raw meat to avoid cross-contamination.
Transfer the cooked chicken to a clean plate or cutting board. Tent loosely with foil and let rest for 5 minutes.
Transfer the rested chicken breasts to serving plates. Spoon a generous amount of the nectarine and tomato salsa over the top of each breast, making sure to include some of the accumulated juices from the bottom of the bowl.
Chef's Notes
- Pounding the chicken breasts to an even thickness before cooking ensures they cook at the same rate, preventing the thinner tail end from drying out before the thickest part finishes.
- Do not discard the liquid that accumulates at the bottom of the salsa bowl. This 'nectar' is incredibly flavorful and acts as a natural pan sauce for the grilled meat.
- If your nectarines are slightly under-ripe and tart, you can balance the salsa by adding a drizzle of honey or a pinch of sugar during step 1.
- For an extra layer of flavor, try brushing the cut sides of the nectarines with a little oil and briefly grilling them before dicing for the salsa.
Storage
Refrigerator: 3 days — Store salsa and chicken in separate airtight containers. Salsa will release more juices over time and become softer.
Freezer: 1 month — Freeze chicken only. The fresh salsa will become mushy if frozen and thawed.
Reheating: Reheat chicken gently in a skillet or microwave until just warm to avoid drying it out. Serve salsa cold or at room temperature.
