Jalapeno Peach Chicken
A delightful dish that combines sweet peaches and spicy jalapeños, perfect for a weeknight dinner or an impressive guest meal.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the jalapeno peach sauce
- 2 cups fresh peaches (peeled and diced)
- 2 pieces fresh jalapeños (seeded and finely chopped)
- 1/2 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce use gluten-free if needed
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- to taste Salt and pepper
Instructions
Marination
- In a large bowl, mix 1 tablespoon of olive oil with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss the chicken breasts until well coated. Cover and refrigerate for 30 minutes to 2 hours.
Cooking Chicken
- Heat a large skillet over medium-high heat and add another tablespoon of olive oil. Cook the marinated chicken breasts for about 6–7 minutes on each side until golden brown and cooked through.
- Once done, remove the chicken from the skillet and set aside.
Preparing Sauce
- In the same skillet, add a tablespoon of olive oil. Sauté the red onion and minced garlic until they soften, roughly 2–3 minutes.
- Add the diced peaches and jalapeños, cooking for another 5–7 minutes until the peaches become tender.
- Stir in the honey, apple cider vinegar, soy sauce, and lime juice. Season with salt and pepper.
- Cook the mixture until it thickens slightly.
Final Assembly
- Return the cooked chicken breasts to the skillet, nestling them in the sauce. Simmer together for 5–10 minutes to meld the flavors.
Serving
- Garnish with fresh cilantro or parsley, and serve with rice, quinoa, or couscous.
Notes
You can substitute nectarines or mangoes for peaches. Store leftovers in an airtight container in the refrigerator for up to 4 days.