Blackened Grilled Chicken with Peach and Radish Salsa
Paleo and Whole 30 approved compatible if you ditch the sugar!
2 Weight Watchers SmartPoints per serving!
Author:Annie Chesson
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 minutes
Yield:3 servings 1x
Ingredients
Scale
For the peach salsa
3 peaches, diced
1 jalapeno, seeds and ribs removed, minced
5 radishes, sliced into thin half moons
1/3 cup cilantro, chopped
2 tablespoons of fresh lime juice (it was 2 limes for me)
2 tablespoons shallot, finely minced (half a shallot for me)
For the chicken
3 chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon sugar (omit if paleo or whole 30)
1/4 teaspoon ground thyme
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 teaspoons avocado oil (olive or coconut will work too)
Instructions
For the peach salsa
Preheat your grill over medium high heat
Add all ingredients to a bowl, stir until totally combined, and season to taste with salt and pepper. Set aside
For the chicken
Stir all spices together in a small bowl. Season your chicken on both sides with salt and then rub the spice blend evenly onto both sides of the chicken breasts – use all of it!
Brush 1/2 teaspoon of oil onto each side of each chicken breast
Grill chicken for 5-7 minutes on each side, or until just cooked through