Grilled Boneless Chicken Breasts with a Trio of Sauces

It’s easy to grill chicken breasts a day or two ahead, so they are perfect party fare. Serve cold or at room temperature with sauce of choice.

PREP: 10 minutes GRILL: 10 to 12 minutes

MAKES: 16 main-dish servings

16 medium skinless, boneless chicken-breast halves (about 5 pounds total)

2 tablespoons olive oil

2 teaspoons freshly grated lemon peel

1 teaspoon salt

½ teaspoon coarsely ground black pepper lemon leaves for garnish

Peach Salsa, Walnut Sauce, and/or Parsley-Caper Sauce (right)

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In large bowl, toss chicken breasts with oil, lemon peel, salt, and pepper until evenly coated.

3. Place chicken on hot grill rack or pan (in batches if necessary) and cook until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Transfer chicken to platter; cover and refrigerate up to 2 days if not serving right away.

4. To serve, garnish platter with lemon leaves. Provide sauces on the side.

EACH SERVING CHICKEN: About 190 calories, 33g protein, 0g carbohydrate, 6g total fat (1g saturated), 90mg cholesterol, 225mg sodium

PEACH SALSA: Stir 3 pounds ripe peaches, peeled, pitted, and cut into ½-inch cubes; 1 green onion, finely chopped; 2 tablespoons fresh lime juice; 1 small hot red pepper, seeded and minced, and ½ teaspoon salt until mixed. Refrigerate up to 4 hours. Makes 4 cups.

EACH ¼ CUP PEACH SALSA: About 30 calories, 1g protein, 7g carbohydrate, 0g total fat, 0mg cholesterol, 75mg sodium

WALNUT SAUCE: In food processor, blend 2 cups walnuts, toasted; 1 garlic clove; and 3 slices firm white bread, torn into large pieces until finely ground. Add 1 cup reduced-sodium chicken broth, cup reduced-fat sour cream, ¾ teaspoon salt, ½ teaspoon sweet paprika, and teaspoon ground red pepper (cayenne) and blend until combined. Refrigerate up to 3 days. Sprinkle with paprika for garnish. Makes 2 ½ cups.

EACH TABLESPOON WALNUT SAUCE: About 45 calories, 1g protein, 2g carbohydrate, 4g total fat (1g saturated), 1g cholesterol, 70mg sodium

PARSLEY-CAPER SAUCE: In food processor, blend together 3 cups loosely packed fresh parsley leaves, cup olive oil, ¼ cup drained capers, teaspoon ground red pepper (cayenne), 1 garlic clove, and 4 teaspoons water until very finely chopped. Refrigerate up to 2 days. Makes 1 cup.

EACH 2 TABLESPOONS PARSLEY-CAPER SAUCE: About 45 calories, 0g protein, 1g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 70mg sodium