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Seared Chicken & Peach Salsa
with Red Rice Salad
40 MIN
4 Servings
From the Test Kitchen
Simple seared chicken gets a bright, summery twist from our tangy-sweet salsa made with fresh tomatoes, juicy peach, and a bit of lime juice for brightness. We’re serving it all over a medley of red, brown, and wild rices, which gets welcome tanginess from a garnish of crumbly feta cheese.
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NutritionPER SERVING
-
Calories640 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
1 cup Red Rice Blend
- 2 Scallions
- 4 oz Grape Or Cherry Tomatoes
- 1 clove Garlic
- 1 Peach
- 1 Lime
- 2 Zucchini
-
1 oz Sweet Piquante Peppers
- 3 oz Feta Cheese
- 2 Tbsps Mascarpone Cheese
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the salsa:
While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter the zucchini lengthwise, then thinly slice crosswise. Quarter the lime. Pit and small dice the peach. Thinly slice the scallions. Roughly chop the peppers. Combine in a bowl. Add the vinegar and the juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Toss to coat.
3
Cook the chicken:
While the rice continues to cook, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the zucchini:
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked zucchini, seasoned tomatoes, mascarpone, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the feta (crumbling before adding) and cooked chicken. Top the chicken with the salsa. Enjoy!
1
Cook the rice:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the salsa:
While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter the zucchini lengthwise, then thinly slice crosswise. Quarter the lime. Pit and small dice the peach. Thinly slice the scallions. Roughly chop the peppers. Combine in a bowl. Add the vinegar and the juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Toss to coat.
3
Cook the chicken:
While the rice continues to cook, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the zucchini:
In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked zucchini, seasoned tomatoes, mascarpone, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the feta (crumbling before adding) and cooked chicken. Top the chicken with the salsa. Enjoy!
Tips from Home Chefs