In a small bowl, add peaches, red pepper, red onion and Italian parsley. Stir to combine and set aside.
Pre-heat grill to medium high. Brush each chicken breast with canola or vegetable oil to prevent sticking to the grill grate. Place breasts on grill and cook for 2-3 minutes per side. Chicken breasts are cooked through when pierced and the juices are clear.
Place chicken on plate and top with peach Pico de Gallo.
*Cut peaches in half, remove pit and slice. Chop sliced peaches into 1/4 inch pieces.