EAST TEXAS (KYTX) -- In this week's FRESH Ideas segment, Christine Gardner shows us how to make a healthy summer chicken recipe with grilled fruit.
Honey Grilled Chicken with Peach-Blueberry Salsa
4 chicken breasts
1/4 cup Texas honey
1 tablespoon canola oil
3 peaches, peeled, halved, seeds removed
1 cup blueberries
1 small Noonday onion, small dice
8 basil leaves, chopped
juice from 1/2 lemon
2 teaspoons Texas honey
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
Heat grill to high heat. In a small bowl whisk together honey and oil. Brush peaches with the honey and oil and add to the grill.@ Grill for 1 to 2 minutes on both sides or until peach surface begins to caramelize and grill marks form. Remove from grill and let cool. Cut peaches into a small dice and place in a medium size bowl. Place blueberries in a plastic bag and smash lightly with a mallet. Add blueberries to peaches. Place diced onion in a fine mesh strainer. Rinse with hot water for 30 seconds. Shake off excess water and add to peaches. Add remaining 6 ingredients and toss well. Set aside in the refrigerator while preparing chicken. Salt and pepper both sides of the chicken. Add to grill and baste with remaining honey and oil. Cook until internal temperature of chicken reaches 165 degrees. If breasts are thick they can be finished in the oven for 10 minutes at 350. This will keep them from drying out on the grill. Serve with the salsa over the top of the chicken.
Created by Christine Gardner