Chicken Breast with Fresh Nectarine Salsa

Plump roast chicken with a quick, raw fruit salsa. It's fresh and easy and the salsa is great with fish as well.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2 teaspoons cumin
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon pepper
• 6  chicken breast halves, bone-in,about 3 lbs
• 2  nectarines, pitted and cut into 1/2 inch pieces,about 1 1/2 cups
• 1  cup  chopped red onion
• 1⁄3 cup  chopped cilantro
• 2  tablespoons  rice wine vinegar or 2  tablespoons white wine vinegar
• 1  tablespoon lime juice
• 1 1⁄2 teaspoons  grated lime zest
• 1  clove garlic, minced

Directions

1. Preheat the oven to 375 degrees F.
2. Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts.
3. Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear.
4. In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt.
5. Cover with plastic wrap and place in the refrigerator until chicken is ready.
6. When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.