Juicy Jalapeno Peach Chicken for a Flavorful Summer Feast

This Jalapeno Peach Chicken combines sweet peaches and zesty jalapeños for a flavorful summer dish.

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Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

4 pieces Chicken Breast The primary protein source; tender and juicy when cooked.
2 tablespoons Olive Oil Adds moisture and helps coat the chicken; substitute with avocado oil if preferred.
1 teaspoon Smoked Paprika Provides deep, smoky flavor; regular paprika can be used as a substitute.
1 teaspoon Garlic Powder Enhances the savory profile; fresh minced garlic can be used for a stronger taste.
1 teaspoon Onion Powder Adds depth; may swap for fresh onion if desired.
1 teaspoon Dried Oregano Offers a herbal note; Italian seasoning can be used as an alternative.
0.5 teaspoon Cayenne Pepper Optional for heat; can substitute with a milder pepper if desired.
to taste Salt Essential for flavor; adjust to taste.
to taste Black Pepper Essential for flavor; adjust to taste.

For the Sauce

2 cups Peaches The star fruit, providing sweetness; can use white or donut peaches for variation.
2 pieces Jalapenos Brings heat; adjust quantity based on spice preference.
1 medium Red Onion Adds sweetness and crunch; can use yellow onion if preferred.
2 cloves Garlic Fresh, minced; enhances the dish's savoriness.
0.25 cup Apple Cider Vinegar Balances sweetness; can replace with white vinegar if needed.
2 tablespoons Honey Sweetens the sauce naturally; maple syrup can be an alternative.
1 tablespoon Soy Sauce (Low Sodium) Adds umami; can use coconut aminos for a gluten-free option.
2 tablespoons Lime Juice Brightens flavors; can substitute with lemon juice.
1 teaspoon Ginger Freshly grated for warmth; ground ginger can be used sparingly.
0.5 teaspoon Red Pepper Flakes Optional for extra spice; can omit if not desired.

For the Sauce Thickener and Serving

0.5 cup Water or Chicken Broth Adjusts the sauce thickness; use broth for richer flavor.
1 tablespoon Cornstarch Thickens the sauce; arrowroot powder can be a gluten-free alternative.
3 cups Cooked Rice or Quinoa Serves as a base to enjoy the sauce; can be substituted with cauliflower rice for a low-carb option.
0.25 cup Chopped Cilantro For garnish, adding freshness.
2 pieces Lime Wedges To serve, enhancing the freshness of the dish.

Equipment

Mixing Bowl
skillet
small bowl

Method

Step-by-Step Instructions

In a mixing bowl, combine chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Cover and refrigerate for 30 minutes.
Heat a large skillet over medium heat and sauté the chopped red onion for 3-4 minutes until soft. Add minced garlic and cook for an additional 30 seconds.
Add diced peaches and sliced jalapenos to the skillet, stirring them into the onion and garlic mixture. Cook for 5-7 minutes.
Stir in apple cider vinegar, honey, soy sauce, lime juice, grated ginger, and optional red pepper flakes. Simmer for 10-15 minutes.
Mix cornstarch with water to create a slurry. Add this to the simmering sauce while stirring to prevent lumps. Cook for an additional 2-3 minutes.
Heat another skillet over medium-high heat, add oil, and cook marinated chicken breasts for 5-7 minutes on each side until golden brown.
Return the cooked chicken to the skillet with the peach sauce and simmer for another 5 minutes.
Serve hot over rice or quinoa, garnished with chopped cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate the chicken longer and adjust spice levels based on personal preference.

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