- Wear gloves! This recipe calls for a seeded and chopped fresh jalapeno. I was careful not to run my eyes, but for about a day I could feel the jalapeno under my right thumbnail. So, wear gloves.
- The first time we made this Weight Watchers recipe we followed it as published - using chicken breasts. An option, as noted in the magazine (Five-Ingredient 15-Minute Recipes), is to use bone-in CENTER CUT pork chops (about 1/2 inch thick). We found lean chops at our neighborhood high end grocery store, and quite frankly, felt the relish was great with pork. Grill pork 2-3 min each side.
- We were down to one peach (our local peaches are so delicious - they don't last long!), so we did not have 1.5 c. of chopped peaches, but the amount we had was perfect for a dinner for two.
- We removed the peach skin.
- Our pork chops were thicker than 1/2 inches, so don't be afraid to get thick ones. Just adjust your time.
- Our side was a salad and sliced avocados.
What you Need (for 4 servings):
4 (6 oz.) boneless, skinless chicken breasts
2 tsp. Caribbean jerk seasoning blend
1/8 tsp. Kosher salt, divided
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1.5 c. chopped peaches (skin removed - optional) - grab yours at your Farmer's Market or find a local grower if you can!
1/2 c. red bell pepper, chopped
3 Tbsp. red onion, chopped
1 Tbsp. lime juice, freshly squeezed
2 tsp. chopped fresh cilantro
1 jalapeno pepper, seeded and minced
Grilled lemon wedges (optional)
Pre-heat grill to medium high heat.
Sprinkle your meat of choice with seasoning blend, 1/2 tsp. salt and black pepper; then brush with oil. For chicken grill 6 to 7 minutes each side. (If pork, 2-3 minutes each side.)
Prepare your relish - peaches and remaining ingredients (except lemon) and add 1/8 tsp salt. Spoon over cooked chicken or pork and serve immediately. Serve with lemon wedges, if desired.