Peach Salsa Tacos

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– 1 Pound Chicken Breast – 2 Cups Cherry Tomatoes – 2 Peaches, Roughly Chopped – 1 Tablespoon Olive Oil – 1 Teaspoon Salt – ¼ Teaspoon Garlic Powder – ¼ Teaspoon Black Pepper

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Peach Salsa

Off-white Section Separator Start by adding roughly chopped peaches, and cherry tomatoes into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency. Rounded Banner With Dots

Cooking Chicken

Off-white Section Separator Rounded Banner With Dots Next add chicken breast to a greased cast iron skillet. (I use coconut oil.)

Chicken & Salsa

Off-white Section Separator Rounded Banner With Dots Pour the peach salsa over the chicken breast until it's fully covered.

Baking Chicken

Off-white Section Separator Rounded Banner With Dots Bake the chicken for 30 minutes at 350 degrees.

Shredding

Off-white Section Separator Rounded Banner With Dots Once the chicken is done, carefully remove it from the oven. Transfer everything into a large mixing bowl and shred the chicken with two forks.

Peach Salsa Tacos

FRESH WATER PEACHES FULL RECIPE