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Warm jasmine rice and honey-lime chicken meet a cool peach salsa in these bowls. Keep the salsa lime juice separate from the chicken glaze quantity. Add honey late in cooking so it does not scorch while the chicken sears.
Use peaches that can be diced without collapsing. Wash before cutting and remove pits. Mix gently with pepper, onions, cilantro and the salsa seasonings, then keep chilled until serving.
Ingredient amounts and preparation
- Set out: 3 medium yellow peaches, pitted and diced
- Set out: 1 sweet red bell pepper, diced; 1/4 cup red onion, diced
- Set out: 3 green onions, finely chopped; 1/2 bunch cilantro, chopped
- Set out: 2 tablespoons freshly squeezed lime juice
- Set out: 1/4 teaspoon chili powder; 1/4 teaspoon salt
- Set out: 1 lb chicken breasts, skinless and boneless, sliced; 1/2 teaspoon smoked paprika
- Set out: 1 teaspoon chili powder
- Set out: 1/4 teaspoon salt; Freshly ground black pepper, to taste
- Set out: 2 tablespoons olive oil; 2 tablespoons freshly squeezed lime juice
- Set out: 2 tablespoons honey
- Set out: 1 tablespoon butter; 2 cups cooked jasmine rice
- Set out: Fresh cilantro, chopped; 1 lime, sliced
Cooking sequence and doneness
- Stage 1
- Dice washed peaches, pepper and red onion. Mix with green onions, the salsa cilantro, its lime juice, chili powder and salt.
- Stage 2
- Refrigerate the salsa while cooking. Season evenly sliced chicken with smoked paprika, chicken chili powder, salt and pepper.
- Stage 3
- Heat olive oil in a skillet and sear chicken in an uncrowded layer. Turn pieces once the first face has colored.
- Stage 4
- Lower the heat and add the chicken lime juice and honey. Continue until thick chicken pieces reach 165°F, avoiding scorching.
- Stage 5
- Remove from heat and stir in butter. Prepare hot cooked rice, reheating stored rice to 165°F.
- Stage 6
- Divide rice and chicken among bowls and spoon on chilled peach salsa. Garnish with cilantro and lime and serve.
One set seasons the peach salsa, while the other goes with the chicken. Measure the two tablespoons of lime juice for each component separately. Do not pour the salsa liquid into the raw chicken pan. Sear the chicken first, reduce heat and add lime with honey near the end. Stir to coat while checking the chicken reaches 165°F. High heat can burn honey before thick chicken pieces finish.
Which herb belongs here?
The listed herb is cilantro, including the finishing garnish. The earlier parsley instruction is removed because parsley was not part of the ingredient list. Use clean utensils for the ready-to-eat salsa.
Is rice cooked in the bowl recipe?
The amount is two cups of already cooked jasmine rice. Prepare separately or reheat refrigerated rice to 165°F. Portion it while hot and add salsa just before eating. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Cajun-Style Salmon Bowls with Mango Salsa or Chicken Avocado Melt Sandwiches. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How ripe should peaches be?
Use peaches that can be diced without collapsing. Wash before cutting and remove pits.
- Why are lime and chili listed twice?
One set seasons the peach salsa, while the other goes with the chicken. Measure the two tablespoons of lime juice for each component separately.
- When is honey added?
Sear the chicken first, reduce heat and add lime with honey near the end. Stir to coat while checking the chicken reaches 165°F.
- Which herb belongs here?
The listed herb is cilantro, including the finishing garnish. The earlier parsley instruction is removed because parsley was not part of the ingredient list.
- Is rice cooked in the bowl recipe?
The amount is two cups of already cooked jasmine rice. Prepare separately or reheat refrigerated rice to 165°F.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.