Achiote Orange Chicken with Black Bean Peach Relish



  • 2 lbs. boneless and skinless chicken breast
  • ½ cup peaches, medium diced
  • ¼ cup black beans, cooked, cooled, and drained
  • 1 tbsp. cilantro, rinsed and rough chopped
  • 1 batch achiote orange marinade (recipe below)
  • 2 tbsp. red bell peppers, small diced
  • 1 ½ tsp. raspberry vinegar

Achiote Orange Marinade Ingredients

  • 2 tbsp. olive oil
  • ½ cup orange juice
  • 2 tbsp. honey
  • 1 tbsp. achiote paste
  • 3 tbsp. lime juice
  • salt and pepper to taste


  1. Combine chicken and achiote orange marinade and place in the refrigerator to marinate for at least an hour, or until the chicken starts to take on the pinkish-red color of the marinade.
  2. To prepare relish, combine peaches, black beans, red peppers, cilantro, and raspberry vinegar in a small mixing bowl and place in the refrigerator.
  3. Remove chicken from marinade and discard marinade. Grill or sear chicken and cook to internal temperature of 165°F.
  4. Stir the relish and spoon over the top of each breast before serving.

Achiote Orange Marinade Directions

  1. Combine all ingredients in a blender until fully mixed together.
  2. Use as a marinade for poultry, pork, seafood, or beef. Note: achiote paste can be found in most Latin grocery stores.

Nutritional Key: Calories 147 / Carbs 3g / Protein 26g / Fat 3g / Fiber 1g