Lemon Chicken with Nectarine Salsa | Quick Summer Cooking

Pat the chicken breast fillet dry and cut into bite-sized pieces or strips. Rinse the lemon with hot water, grate some zest, and squeeze out the juice. Marinate the chicken with half of the lemon juice, a little lemon zest, 1 tbsp olive oil, salt, and black pepper.

Wash the nectarines, stone them, and finely dice them. Peel the red onion and finely dice it as well. Finely chop the fresh cilantro.

For the nectarine salsa, combine the diced nectarines, red onion, and chopped cilantro in a bowl with the remaining lemon juice, 1 tbsp olive oil, salt, and pepper.