Honey Lime Chicken Peach Salsa Bowls (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients 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
# How to Make It:
01 -
Dice washed peaches, pepper and red onion. Mix with green onions, the salsa cilantro, its lime juice, chili powder and salt.
02 -
Refrigerate the salsa while cooking. Season evenly sliced chicken with smoked paprika, chicken chili powder, salt and pepper.
03 -
Heat olive oil in a skillet and sear chicken in an uncrowded layer. Turn pieces once the first face has colored. Lower the heat and add the chicken lime juice and honey.
04 -
Continue until thick chicken pieces reach 165°F, avoiding scorching. Remove from heat and stir in butter.
05 -
Prepare hot cooked rice, reheating stored rice to 165°F. Divide rice and chicken among bowls and spoon on chilled peach salsa. Garnish with cilantro and lime and serve.
# Extra Suggestions:
01 -
Use peaches that can be diced without collapsing.