Grilled Chicken Breasts
2 med black plums, pitted and chopped
½ c orange juice, divided
¼ small red onion, chopped
1 Tbsp honey
1½ tsp freshly grated orange zest, divided
½ c chopped walnuts
2 tsp olive oil
¼ tsp salt
¼ tsp red-pepper flakes
4 boneless, skinless chicken breast halves
Prepare relish: Combine plums, ¼ cup of the orange juice, onion, honey, and ½ teaspoon of the orange zest in medium bowl. Stir in walnuts (yields 2 cups).
Mix oil, salt, red-pepper flakes, and remaining ¼ cup orange juice and 1 teaspoon orange zest in pie plate or shallow dish with fork. Add chicken and turn to coat. Let relish and chicken stand 10 to 20 minutes.
Heat grill to medium-high or coat grill pan with cooking spray and heat 3 minutes over medium heat. Grill chicken, turning once, about 10 minutes or until browned and internal temp is 170°F and juices run clear. Serve with relish.