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Peach Salsa Chicken

Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! —Kristi Silk, Ferndale, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 large peach, peeled and chopped
  • 1/2 cup chopped sweet onion
  • 1/4 cup salsa
  • 1 small jalapeno pepper, seeded and minced
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 cup chicken broth
  • 1/2 cup uncooked long grain rice
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Directions

  • Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes.
  • Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts
1 serving: 467 calories, 11g fat (2g saturated fat), 78mg cholesterol, 772mg sodium, 56g carbohydrate (10g sugars, 3g fiber), 35g protein.

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Reviews

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Average Rating:
  • ColleenaG
    Aug 15, 2017

    Amazing! I don't usually like to "fry" meats but I doubled the recipe, followed it exactly and the dish was excellent. I think because you only brown the outside of the chicken and then it really cooks with the peach salsa it comes out very tender and moist.