Chicken Bowls Peach Salsa (Printable Version)
# What You’ll Need:
→ Peach Salsa
01 -
3 medium yellow peaches, pitted and diced
02 -
1 sweet red bell pepper, diced
03 -
1/4 cup red onion, diced
04 -
3 green onions, finely chopped
05 -
1/2 bunch cilantro, chopped
06 -
2 tablespoons freshly squeezed lime juice
07 -
1/4 teaspoon chili powder
08 -
1/4 teaspoon salt
→ Cilantro-Lime Honey Chicken
09 -
1 lb chicken breasts, skinless and boneless, sliced
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon chili powder
12 -
1/4 teaspoon salt
13 -
Freshly ground black pepper, to taste
14 -
2 tablespoons olive oil
15 -
2 tablespoons freshly squeezed lime juice
16 -
2 tablespoons honey
17 -
1 tablespoon butter
→ Rice
18 -
2 cups cooked jasmine rice
→ Garnish
19 -
Fresh cilantro, chopped
20 -
1 lime, sliced
# Steps to Follow:
01 -
Wash peaches thoroughly, leaving the skin on. Dice the peaches and combine them with red bell pepper, red onion, green onions, cilantro, lime juice, chili powder, and salt in a large mixing bowl. Toss to combine and adjust seasoning with additional lime juice or chili powder as needed.
02 -
Generously season sliced chicken breasts with smoked paprika, chili powder, salt, and freshly ground black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken slices and cook undisturbed for 4 minutes to sear. Flip the chicken, cooking for an additional 2 minutes. Reduce the heat to low, stir in lime juice and honey, and cook for 2 more minutes or until the chicken is cooked through.
04 -
Remove skillet from heat. Add butter and stir to coat the chicken evenly. Mix in fresh parsley.
05 -
Place cooked jasmine rice into serving bowls. Top with peach salsa, the cilantro-lime honey chicken, and garnish with chopped cilantro and fresh lime slices. Serve immediately.
# Additional Notes:
01 -
For a low-carb option, serve the chicken and peach salsa over cauliflower rice or mashed cauliflower.