Moroccan-Citrus Chicken with Grilled Peach-Lime Salsa
Make Ahead Tip: Cover and refrigerate salsa for up to 2 days. Serve at room temperature.
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
1/2 other carbohydrate, 4 1/2 lean meat, 1 fat