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Grilled Honey Lime Chicken and Peach Bowls
4.50
from
2
votes
Cook Time
20
minutes
minutes
Marinade Time
2
hours
hours
Total Time
2
hours
hours
20
minutes
minutes
Servings
4
4
Ingredients:
For the dressing/marinade
¼
cup
lime juice
(fresh-squeezed)
lime zest
(1 whole lime)
2
tablespoons
extra-virgin olive oil
2
tablespoons
balsamic vinegar
2
tablespoons
honey
1
Harry & David® Oregold® Peach
(washed, pitted, and chopped)
½
teaspoon
salt
½
teaspoon
black pepper
For the bowls
4
boneless skinless chicken breasts
1 ½
cups
uncooked orzo
2
Harry & David® Oregold® Peaches
(washed, pitted, and sliced into wedges)
1
tablespoon
extra-virgin olive oil
1
tablespoon
honey
2
cups
cherry tomatoes
(halved )
2
small-medium
cucumbers
(peeled and chopped)
1
cup
corn kernels
(from about 1 ear of corn)
½
cup
fresh basil leaves
(torn)
Kosher salt and black pepper
(to taste)
Instructions:
For the dressing/marinade
Add all the ingredients for the dressing/marinade to a blender and blend on high until smooth.
Transfer a 1/2 cup of the mixture to a clean bowl.
Cover and place it in the refrigerator until you're ready to use it.
For the bowls
Add the chicken breasts to a large zip-closure bag and pour in the remaining dressing/marinade blend.
Seal the bag, pushing out any excess air, and place it in the refrigerator for 2 hours.
Cook the orzo until al dente according to the package instructions.
Drain the orzo and add it to a large bowl.
While the orzo is still warm, stir in about 1/4 cup of the reserved dressing/marinade. Set aside.
Preheat your grill to medium-high, about 400° F.
Remove the chicken breasts from the bag, discarding the dressing/marinade left in the bag, and place them on the grill.
Grill the chicken for 5 to 7 minutes per side or until it is cooked all the way through and the internal temperature reads 160-165° F.
Remove the chicken from the grill and place it on a clean plate to rest for 5 minutes.
Add the peach wedges to a wide bowl or baking dish.
Drizzle the peaches with the olive oil, turning to coat, and then drizzle them with the honey.
Place the peaches on the grill and cook them 1 to 2 minutes per side or just until they start to soften and develop a few grill marks.
Return the grilled peaches to the baking dish.
To assemble the bowls
Divide the orzo between 4 bowls.
Top with the grilled chicken, grilled peaches, halved tomatoes, chopped cucumber, corn kernels, and fresh basil.
Drizzle the remaining reserved dressing/marinade over the bowls.
Season with salt and black pepper, to taste. Enjoy immediately.
Notes:
Substitute rice or quinoa for a gluten-free option.
Author:
Liz Harris
Course:
Main Course
Cuisine:
American
Keyword:
chicken, peaches
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