I shed a few (small) tears when I found out I was having a boy for the first time.
I know, it is ridiculous.
I just couldn’t help it.
I am a girly girl by every sense of the word.
I had visions of hot pink furniture and pedicures together. Also, I know how much more my sister and I chat with my mom than my brothers do.
But of the course the second I met my little boy I was head over heels in love in a way I had never been. My heart still skips a beat when I peek in their rooms before I go to bed.
They melt my hearts.
They have also helped me channel my inner athlete (in a place far, far away…).
So, after I made this Peach, Plum & Poblano Salsa With Sweet Chicken, I strapped on my running shoes and headed to the park for a game of tennis and rides down the slide. I even tried my hand at the monkey bars. (Which are way harder than I remember them from my childhood, by the way.) It was a great night just like the many other days and nights I have left my comfort zone and entered the rough and tumble world of boyhood.
Here’s What You Need: (Serves 4)
4 boneless, skinless chicken breasts
Extra virgin olive oil
Salt and Pepper
Peach preserves (all natural)
1 peach, diced
2 plums, diced
Handful of cilantro, diced
1tsp agave (or honey)
1/4 poblano pepper, diced
Here’s What You Do:
Brush the chicken generously with olive oil and season with salt and pepper. Grill the chicken at medium high for about 13 minutes, turning once. At each turn add a scoop (about 1 TBS) of peach preserves. Meanwhile, make the salsa by combining the peach, plums, poblanos, and cilantro together. Squeeze on the lime and stir in the agave. Serve the salsa on the side of or over the chicken.
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