Orange Peel Chicken with Stone Fruit Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
240
protein 
28 g
sodium 
265 mg
carbohydrates 
19 g
fat 
6 g
fiber  
3 g
cholesterol 
73 mg
Servings 
4
Ingredients 

Stone Fruit Salsa
2 cups diced peaches
½ cup diced red onion
¼ cup diced dried apricots
1 Tbsp chopped cilantro
1 Tbsp fresh lime juice
1 Tbsp balsamic vinegar
1 Tbsp white grape juice
1 jalapeño pepper, cleaned, seeded and minced

Marinade
2 tsp sesame oil
¼ tsp freshly ground black pepper
½ tsp sea salt
1 cup fresh orange juice
2 Tbsp grated orange peel
2 Tbsp chopped scallions
1 tsp red chili flakes
1 tsp minced garlic
½ cup chicken stock
1 Tbsp Worcestershire sauce

4 skinless chicken breast halves, boned and defatted

Instructions 
  1. Combine all ingredients for stone fruit salsa and mix well.
  2. Combine all ingredients for marinade in a glass bowl or baking pan. Add chicken and marinate for 2 hours.
  3. Preheat oven to 400F.
  4. Heat a large sauté pan to medium high. Sear chicken for 1 minute on each side. Transfer to baking pan and pour remaining marinade over chicken.
  5. Bake for 15 to 20 minutes, or until cooked through.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.