Quick Spiced Chicken with Grilled Peaches

Busy week? If you're feeling a bit tired and never made it to the farmer's market, fear not: A healthy and fruit-forward dinner is still in your future. This recipe requires only a few fresh ingredients and actually benefits from slightly under-ripe peaches, which hold up better than their soft and juicy brethren in a grill pan.

 

QUICK SPICED CHICKEN WITH GRILLED PEACHES

Adapted from Cooking Light

 

INGREDIENTS

For the Marinade

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons freshly grated lime rind
  • 2 tablespoons fresh lime juice (roughly 1 lime)
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Chicken and Grilled Peaches

  • 4 (6 ounce) skinless, boneless chicken breasts
  • Cooking spray
  • 4 peaches, pitted and quartered
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons honey
  • 2 Tablespoons fresh lime juice (roughly 1 lime)
  • 1/4 teaspoon salt
  • 2 scallions, sliced thinly
  • Optional: Lime wedges for serving

INSTRUCTIONS

  1. To season the chicken: Combine marinade ingredients in a large bowl or gallon-sized Ziploc bag. Let stand at least 10 minutes.
  2. Bring your grill pan to medium-high heat and then coat with cooking spray. Add marinated chicken, cooking for roughly 6 minutes on each side and turning once.* Remove from pan and allow to rest a few minutes.
  3. In the meantime, re-coat your grill pan with cooking spray and add your quartered peaches, grilling roughly 3 minutes on each side and allowing golden brown grill marks to form. Remove from grill pan and roughly chop the cooked peaches before adding them to a large bowl.
  4. Transfer peaches and any juices to a large bowl, combining with cilantro, olive oil, additional lime juice, salt, scallions and a generous pinch of cumin and coriander (roughly 1/2 teaspoon each, but you needn't measure). Serve over chicken and add brown rice (frozen is just fine) for a heartier meal.

Note: If you have particularly large chicken breasts, don't be afraid to finish them in a moderately hot oven (350 to 375 degrees Fahrenheit) or until juices run clear. They'll retain their moisture without over-caramelizing on the outside.