Fresh summer peaches make any weeknight meal feel a little more special. Here they’re turned into a quick sweet-herby salsa that wakes up cumin-spiced chicken breasts. The sugar that’s tossed with the fruit helps it release some juice; if your peaches are already especially sweet and juicy, you can leave it out. While you’re at it, go ahead and make a double batch of salsa; use it a night or two later in fish tacos or over seared or blackened fish. Red Fresno chiles have a wee bit of heat that’s easily mitigated if you seed them and remove the membranes.
Combine first 5 ingredients in a large bowl; add chicken, turning to coat. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; grill 6 minutes on each side or until done. Remove from pan; let stand 5 minutes.
Combine peaches and remaining ingredients in a bowl; serve with chicken.