Spicy Chicken Breasts with Pepper Peach Relish Recipe
Spicy Chicken Breasts with Pepper Peach Relish Recipe photo by Taste of Home

Spicy Chicken Breasts with Pepper Peach Relish Recipe

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This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Grill: 15 min.
MAKES: 4 servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, cloves and nutmeg
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • GLAZE:
  • 1/4 cup peach preserves
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 medium peaches, peeled and finely chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1/3 cup finely chopped green pepper
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh mint

Nutritional Facts

1 chicken breast half with 1/2 cup relish equals 263 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 379 mg sodium, 20 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch 1/2 fruit


  1. Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish. Yield: 4 servings.
Originally published as Spicy Chicken Breasts with Pepper Peach Relish in Healthy Cooking August/September 2009, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 10, 2015

"Loved it. We used a little more chicken than it called for, so maybe the flavors were more diluted. But it turned out wonderfully. We served it on a bed of brown rice with the peach salsa on top."

Reviewed Jun. 17, 2015

"The flavors did not blend well together at all. I think there was too much nutmeg/cinnamon mix. The relish could have used fresh jalapeno or something. Will not be making again."

Reviewed May. 18, 2014

"I was excited to try this recipe after reading all the great reviews. I made it exactly as the recipe stated, and I didn't care for it at all. I don't think the flavors blended well. My husband said it tasted like a Christmas cookie. I will not be making this again."

Reviewed Jul. 25, 2012

"Very good, my family loves this!"

Reviewed Jul. 24, 2012

"I loved this recipe!"

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