# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
→ Peach Basil Salsa
07 - 2 ripe peaches, diced
08 - ¼ cup red onion, finely chopped
09 - ½ red bell pepper, diced
10 - ¼ cup fresh basil leaves, chopped
11 - 1 small jalapeño, seeded and finely diced
12 - Juice of 1 lime
13 - 1 teaspoon honey
14 - ¼ teaspoon salt
# Directions:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Pat the chicken breasts dry with paper towels. Brush both sides generously with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
03 - Place chicken breasts on the preheated grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Remove from heat and allow to rest for 5 minutes.
04 - While the chicken cooks, combine diced peaches, red onion, bell pepper, fresh basil, jalapeño, lime juice, honey, and salt in a medium mixing bowl. Gently fold ingredients together until well combined.
05 - Slice the rested chicken and arrange on serving plates. Top each breast with a generous portion of peach basil salsa and serve immediately.
