Seared Chicken & Peach Salsa with Red Rice Salad

Seared Chicken & Peach Salsa

with Red Rice Salad

40 MIN
4 Servings
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From the Test Kitchen

Simple seared chicken gets a bright, summery twist from our tangy-sweet salsa made with piquante peppers, juicy peach, and a bit of lime juice for brightness. We’re serving it over a medley of red rice, whose nutty flavor and hearty texture gets a smooth lift from mascarpone cheese folded in just before serving.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Seared Chicken & Peach Salsa with Red Rice Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Red Rice Blend
  • 2 Scallions
  • 1 Peach
  • 1 clove Garlic
  • 4 oz Grape Tomatoes
  • 1 Lime
  • 2 Zucchini
  • 1 oz Sweet Piquante Peppers
  • 3 oz Feta Cheese
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp White Wine Vinegar
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up 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. 

Prepare the ingredients & make the salsa:
2 Prepare the ingredients & make the salsa:

Meanwhile, 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 the diced peach, sliced scallions, and chopped peppers 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. 

Cook the chicken:
3 Cook the chicken:

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. 

**An instant-read thermometer should register 165°F.

Cook the zucchini:
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.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the cooked zucchiniseasoned tomatoesmascarponethe juice of the remaining lime wedges1 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), cooked chicken, and salsa. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up 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:

Meanwhile, 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 the diced peach, sliced scallions, and chopped peppers 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. 

Prepare the ingredients & make the salsa:
Cook the chicken:
3 Cook the chicken:

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. 

**An instant-read thermometer should register 165°F.

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.

Cook the zucchini:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the cooked zucchiniseasoned tomatoesmascarponethe juice of the remaining lime wedges1 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), cooked chicken, and salsa. Enjoy!

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