Chicken & Honey-Glazed Peach

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the sweet potato. Pit and medium dice the peach. Pick the basil leaves off the stems; discard the stems and roughly chop the leaves.

Add the coconut milk powder and sweet potato to the pot of boiling water; stir to combine. Cook 14 to 16 minutes, or until the sweet potato is tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

While the sweet potato cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

To the pan of reserved fond, add the peach, vinegar (be careful, as the vinegar may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the peach is slightly softened. Add the honey (kneading the packet before opening) and ¼ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the peach has softened and the glaze is slightly thickened. Turn off the heat and stir in half the basil. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Season with salt and pepper to taste. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

Divide the mashed sweet potato and cooked spinach between 2 dishes. Top with the cooked chicken. Top the chicken with the glazed peach (including any glaze from the bowl). Garnish with as much of the remaining basil as you’d like. Enjoy!