Chicken & Honey-Glazed Peach with Sweet Potato, Spinach, & Thai Basil

Chicken & Honey-Glazed Peach

with Sweet Potato, Spinach, & Thai Basil

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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This recipe gives a warm welcome to summer by showcasing fresh peach sautéed with honey, vinegar, and red pepper flakes. The sweet, tangy, spicy fruit makes for a delicious counterpoint to savory pan-seared chicken. For a unique side, we’re boiling our sweet potato with coconut milk powder before mashing it—an easy way to add a cooling, aromatic layer of flavor.

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Prepare the ingredients:
1 Prepare the ingredients:

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.

Cook & mash the sweet potato:
2 Cook & mash the sweet potato:

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.

Cook the chicken:
3 Cook the chicken:

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.

Glaze the peach:
4 Glaze the peach:

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.

Cook & drain the spinach:
5 Cook & drain the spinach:

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.

Plate your dish:
6 Plate your dish:

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!

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1 Prepare the ingredients:

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.

2 Cook & mash the sweet potato:

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.

Cook & mash the sweet potato:
Cook the chicken:
3 Cook the chicken:

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.

4 Glaze the peach:

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.

Glaze the peach:
Cook & drain the spinach:
5 Cook & drain the spinach:

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.

6 Plate your dish:

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!

Plate your dish: