Description
A vibrant summer meal combining sweet peaches and savory chicken, perfect for weeknight dinners or backyard barbecues.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3 large ripe peaches, diced (about 3 cups)
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, combine the diced peaches, red bell pepper, red onion, cilantro, and jalapeño. Add lime juice, honey, salt, and pepper. Mix gently and set aside.
- Pat the chicken breasts dry with paper towels. Combine garlic powder, onion powder, paprika, cumin, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice mixture evenly over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken breasts to the skillet. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat and let it rest for 3-4 minutes. Slice the chicken diagonally into 1/2-inch thick pieces.
- Arrange the sliced chicken on a serving platter and top generously with the fresh peach salsa. Serve immediately.
Notes
Serve with coconut rice, grilled vegetables, or a mixed green salad. This dish is perfect for meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 15g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg