Sunday, April 10, 2016

Peachy Ranchero Chicken

 
The flavors in this dish are amazing. It is the first time I have added peaches to my chicken. This recipe was a grand prize winner in Miami.

2 medium fresh or frozen peaches
4 chicken breast
1/4 teaspoon kosher salt
1 tablespoon canola oil
2 cups fresh medium salsa
1 (15 oz) can reduced-sodium black beans, drained/rinsed
1/4 cup fresh cilantro, coarsely chopped
1 Hass avocado, thinly slices

Peel peaches and chop coarsely (2 cups). Preheat large, nonstick saute pan on medium-high 2-3 minutes. Season chicken with salt. Place oil in pan, then add chicken; cook 3-5 minutes on each side or until browned and chicken is 165 degrees F. Remove chicken from pan. Add salsa and beans to same skillet and bring to a boil. Stir in peaches and reduce heat to medium-low; simmer 5-6 minutes or until sauce has thickened slightly. Meanwhile, chop cilantro and slice avocado. Place chicken on serving platter; top with sauce, cilantro and avocado.

*Serve with rice.
Recipe came from Aprons Simple Meals

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