Pat chicken breasts dry with a paper towel and add to a bowl. Add the remaining ingredients and rub all over the chicken. Let the chicken marinate for at least 20 minutes (or overnight covered in the fridge). When ready to cook, allow the chicken to rest at room temperature for 10 – 15 minutes to allow for more even cooking which results in a juicier chicken.
Set a griddle or carbon steel pan on medium high heat. Once hot, spray with avocado oil and add the chicken. Cook for 6 – 8 minutes on each side, or until the chicken is cooked through and the juices run clear.
Rest and serve with peach salsa. Enjoy with your choice of grain like jasmine rice or for a lighter option, cauliflower rice.
Add all ingredients to a bowl and mix and toss together. Store in the fridge for at least 20 minutes before serving but can be enjoyed any time!