Description
Cilantro-lime chicken bowls bring Mexican-inspired summer flavors to your dinner table. Juicy grilled chicken nestles with fresh peach salsa over fluffy rice, creating a perfect balance of zesty and sweet notes you’ll crave.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) skinless, boneless chicken breasts, sliced
Spices and Seasonings:
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Cooking Liquids and Fats:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 tablespoon butter
Peach Salsa Ingredients:
Fruits and Vegetables:
- 3 medium yellow peaches, pitted and diced
- 1 sweet red bell pepper, diced
- ¼ cup red onion, diced
- 3 green onions, finely chopped
- ½ bunch cilantro, chopped
Seasonings:
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
Rice and Garnish:
- 2 cups cooked Jasmine rice
- Fresh cilantro, chopped
- 1 lime, sliced
Instructions
- Prepare the vibrant peach salsa by dicing ripe peaches into small, uniform cubes and finely chopping red bell pepper, red onion, green onions, and fresh cilantro.
- In a mixing bowl, combine the diced peaches, bell pepper, red onion, green onions, and cilantro with freshly squeezed lime juice (approximately or 30 milliliters).
- Sprinkle chili powder (or 2.5 grams) and a pinch of kosher salt over the salsa mixture, gently tossing to ensure even distribution of flavors.
- Taste and adjust seasoning by adding more lime juice, salt, or chili powder according to personal preference, then set the salsa aside to allow flavors to meld.
- Pat chicken breasts or thighs dry with paper towels and slice into thin, even strips (approximately 1/2 inch or 1.3 centimeters thick).
- Season chicken strips generously with kosher salt, freshly ground black pepper, smoked paprika (or 5 grams), and chili powder (or 2.5 grams).
- Heat olive oil (or 30 milliliters) in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully place seasoned chicken strips in the hot skillet, allowing them to sear for 3-4 minutes without moving, creating a golden-brown crust.
- Flip chicken strips and reduce heat to medium-low, immediately adding freshly squeezed lime juice (or 30 milliliters) and honey (or 21 grams).
- Continue cooking for an additional 2-3 minutes, frequently stirring and basting chicken with the lime-honey mixture until fully cooked and internal temperature reaches 165°F (74°C).
- Remove skillet from heat and stir in unsalted butter (or 14 grams) to create a glossy, rich finish.
- Fluff cooked jasmine rice with a fork and divide among serving bowls.
- Spoon the prepared peach salsa generously over the rice, creating a colorful base.
- Arrange the cilantro-lime honey chicken on top of the salsa.
- Garnish each bowl with freshly chopped cilantro leaves and thin lime wedges for an extra burst of citrusy brightness.
Notes
- Elevate your summer dining with this vibrant, sweet-and-spicy chicken bowl that bursts with fresh peach salsa and zesty lime flavors.
- Marinate chicken briefly with bold spices like smoked paprika and chili powder to infuse deep, robust taste in every bite.
- Create restaurant-quality peach salsa by balancing sweet, tangy, and spicy elements through careful ingredient selection and seasoning adjustments.
- Master skillet cooking technique by searing chicken on high heat, then gently finishing with honey and lime for perfectly caramelized, juicy results.
- Transform simple ingredients into a gourmet meal by layering rice, salsa, and spiced chicken, allowing each component to complement the others.
- Garnish with fresh cilantro and lime slices to add brightness and visual appeal, elevating the dish from good to extraordinary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg