Buttermilk Chicken with Peach-Tomato Salsa Recipe Recipe

Ingredients

  • 2 tbsps olive oil plus more for brushing the pan
  • 1 tbsp lemon zest from 1 medium lemon
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp black ground pepper freshly
  • 2 tsps kosher salt
  • 2 cups low-fat buttermilk well-shaken
  • 6 boneless skinless chicken breasts 6- to 8-ounce
  • + 4 more ingredients
    • salsa
    • tomatoes
    • peaches
    • chopped pecans coarsely, about 3 ounces, toasted, for garnish

View full recipe at SpringPad

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