Peel the peaches and slice in half. Carefully remove the pit. Slice the halves into ¼ inch circular pieces. Chop the jalapeno and ½ the red onion into a small dice. Rough chop the garlic and cilantro. Slice the lime in half. Reserve the rind of the lime if you would like to zest on top of the dish for garnish and added citrus flavor.

Preheat the grill over medium to high heat. Drizzle each peach with oil and season with a pinch of salt and pepper. When grill is hot place peach slices on a grill and cook on each side for 2-3 minutes or until grill marks are present. Reserve two small slices for garnish. While the grill is still hot cook the chicken.

Preheat your grill over medium to high heat. Brush each side of the chicken breast with oil and season with a pinch of salt and pepper. Grill on each side for 5-6 minutes. Chicken breast should be firm to the touch, and juices will run clear. Cover and reserve until plating. If you don’t have an oven, heat a Sautee pan over medium-high heat and add 2 tsp. of oil to the pan. Cook the chicken on each side for 5-6 minutes or until chicken is firm and reaches an internal temp of 165 degrees.

Cut the peaches into a ¼ inch dice. Place in a large mixing bowl and combine with the juice of the lime, jalapeno, garlic, cilantro, honey, and red onion. Reserve a small amount of honey and lime rind for garnish. Mix together to incorporate and season with a pinch of salt and pepper.

Place a composed pile of peach salsa in the middle of the plate. Top the salsa with grilled chicken, and garnish with reserved peach slice and remaining cilantro. Finish with a drizzle of honey and zest of lime.