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.