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Fresh Peach Salsa Chicken Recipe with Easy Zesty Cilantro Lime Rice

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A vibrant and delicious chicken dish featuring juicy chicken breasts topped with fresh peach salsa, served over zesty cilantro lime rice. Perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 ripe fresh peaches, diced (ensure they’re firm but juicy)
  • 1 small red bell pepper, finely chopped
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1/4 cup fresh cilantro, chopped (about a handful)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup long-grain white rice (185 g / 6.5 oz)
  • 2 cups water or low-sodium chicken broth (475 ml / 2 cups)
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon unsalted butter or olive oil
  • Salt to taste

Instructions

  1. Prepare the Cilantro Lime Rice: Rinse 1 cup (185 g / 6.5 oz) of long-grain white rice under cold water until the water runs clear. Combine rice with 2 cups (475 ml / 2 cups) of water or chicken broth in a medium saucepan. Add a pinch of salt and bring to a boil over medium-high heat.
  2. Once boiling, reduce heat to low and cover with a tight-fitting lid. Let it simmer gently for about 18 minutes—do not lift the lid. After 18 minutes, remove from heat and let it steam in the covered pot for another 5 minutes.
  3. Fluff the rice with a fork, then stir in the zest of 1 lime, the juice of 1 lime (about 2 tablespoons), 1/4 cup chopped fresh cilantro, and 1 tablespoon of butter or olive oil. Taste and add a little salt if needed. Keep warm while you prepare the chicken.
  4. Make the Fresh Peach Salsa: In a mixing bowl, combine 2 diced ripe peaches, 1 finely chopped red bell pepper, 1/2 diced red onion, minced jalapeño (if using), and 1/4 cup chopped cilantro. Add juice of 1 lime, 1 tablespoon olive oil, and season with salt and pepper. Stir gently to combine and set aside to let flavors meld.
  5. Cook the Chicken: Pat 4 boneless skinless chicken breasts dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat. Add a splash of olive oil or a small knob of butter.
  6. Place chicken breasts in the hot pan and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Avoid flipping too often to get a nice sear.
  7. After the chicken is cooked, reduce heat to low and spoon peach salsa over each breast. Cover the pan loosely and let it warm for 2-3 minutes so the salsa flavors soak in without overcooking the fruit.
  8. Plate the chicken on a bed of the zesty cilantro lime rice, spoon more salsa on top, and garnish with extra cilantro if desired. Serve immediately.

Notes

Choose firm peaches that aren’t overly ripe to avoid mushy salsa. Pounding chicken breasts to even thickness helps them cook evenly and stay juicy. Use fresh lime juice for best flavor. Let salsa rest while chicken cooks to blend flavors. Avoid pressing chicken while cooking to retain moisture.

Nutrition

Keywords: peach salsa chicken, cilantro lime rice, summer chicken recipe, fresh peach salsa, easy chicken dinner, quick chicken recipe, gluten-free chicken recipe

Find it online: https://goldensimmer.com/fresh-peach-salsa-chicken-recipe-with-easy-zesty-cilantro-lime-rice/