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Grilled Chicken with Peach Salsa Recipe

Atkins Grilled Chicken with Peach Salsa
Net Carbs
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs


  • 1 tsp Cumin
  • 1/2 tsp Coriander Seed
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Xylitol
  • 5 tsp Extra Virgin Olive Oil
  • 24 oz raw Chicken Breast
  • 1 medium (2-1/2" dia) (approx 4 per lb) Peaches
  • 1 pepper Jalapeno Peppers
  • 1/4 medium Red Onions
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 3/16 cup Cilantro (Coriander)
  • 1 fl oz Fresh Lime Juice


  1. Preheat grill.  Combine cumin, 1 teaspoon chili powder, ground coriander, salt, pepper, 1 teaspoon granular sugar substitute and 2 teaspoons olive oil to make a paste.  Coat chicken breasts with the paste and allow to marinate while grill is preheating.  
  2. Once grill is ready, grill chicken for 10-15 minutes depending on size of breasts; turning once.  The chicken is done when the juices run clear and it is no longer pink in the center.  Prepare salsa while chicken cooks.
  3. Salsa:  Evenly dice the peach, jalapeno, red onion and tomato (remove any excess seeds and juices) and place in a small bowl.  Add the cilantro, lime juice, 1 teaspoon granular sugar substitute, 1/2 teaspoon chili powder, and 1 tablespoon (remaining 3 tsp) olive oil.  Mix to combine and season with salt and freshly ground black pepper.  Serve the chicken topped with the salsa.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)