Herb Chicken and Peach Bowls are a savory and sweet combination of brown sugar roasted sweet potatoes, tender Italian herb chicken, tangy citrus slaw, fresh cherry tomatoes and juicy, golden peaches topped with a quick avocado salsa verde.
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Why We Love These Herb Chicken and Peach Bowls
I love to make these bowls in ANY season for so many reasons.
- Variety of ways to cook the chicken – the Italian wet rub is perfect for grilling, pan-frying, or even baking in the oven, so you have tons of options for prepping the chicken. Our recipe uses pan-frying, but you can choose whichever method works best for you!
- Tons of marinade and rub options – any combination of seasonings will work well in this rub. Toss in some paprika for a hint of smokiness. Throw in some lemon pepper for some extra tanginess. Or make it a marinade by adding in any combination of flavorful liquids, like citrus juice, cider, vinegar, or extra oil, and letting it marinate for a longer time period to fully infuse it with flavor.
- Make the most of peach season – peaches are (obviously) best when they’re picked during peak ripeness in peach season. Getting peaches in season take this dish to the next level. And it’s a savory way to incorporate the delicious summertime fruit into your meal.
- Swap out ingredients for different seasons – there are so many seasonal produce and flavor profiles to pick from to change up this bowl. Summer: peaches, berries, mango, zucchini, yellow squash, corn and tomatoes. Fall: Beets, broccoli, cauliflower, cranberries, kale, mushrooms, pumpkin, and sweet potatoes. Winter: Parsnips, winter squash, sweet potatoes, and pumpkin. Spring: asparagus, kale, mushrooms, spinach, and turnips, to name a few.
- Try different dressings – we love the avocado and salsa verde blitz in this recipe. But you can swap in vinaigrettes, salad dressings, avocado or chipotle crema, or any type of salsa to give this dish a little flair. Try: agave citrus vinaigrette or peach vinaigrette.
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How to Make Herb Chicken and Peach Bowls
Step 1: Make Italian Herb Chicken Wet Rub
Start by trimming the chicken breasts. Combine garlic, oregano, basil, thyme, poultry seasoning, salt and pepper in a small bowl.
Transfer the chicken to a large Ziploc bag. Drizzle the chicken with 2 teaspoons of avocado oil. Then add the rub seasonings to the bag and shake vigorously to distribute to both sides of each breast.
Let the chicken marinate in the refrigerator for at least 2 hours before cooking.
Step 2: Make Brown Sugar Roasted Sweet Potatoes
Preheat the oven to 425ยฐF.
Wash and cube the sweet potatoes and transfer them to a large bowl. I prefer to leave the skins on. It helps the potatoes crisp up and also lends some extra flavor to the potatoes.
Drizzle the sweet potatoes with 1 tablespoon of avocado oil or extra virgin oil and add brown sugar (or coconut sugar), granulated garlic, smoked paprika, ground mustard, onion powder, salt and pepper. Toss well to coat.
Spread the seasoned sweet potatoes out on a large baking sheet and cook for 18 to 20 minutes, or until soft when poked with a fork. Transfer to a large bowl and cover with foil until it’s time to assemble the bowls.
Step 3: Make Sweet Citrus Slaw
For this recipe, I prefer to use the prepackaged tri-colored slaw mix as a time saver. But you can also make your own fresh mix by combining roughly 2 1/2 cups of green cabbage, 1 cup of red cabbage, and 1/2 cup of shredded carrots.
Add the shredded cabbage mix to a bowl. Next, use a citrus juicer to juice the orange, lime and lemon half. Combine the juice with the maple syrup.
Pour the citrus mixture over the coleslaw. Season with granulated garlic, salt, and pepper. Add additional seasoning, if desired.
Step 4: Cook Italian Herb Chicken
Warm a large frying pan or cast iron skillet over medium-high heat. Coat generously with olive oil spray or drizzle lightly with olive oil.
Add the chicken breasts to the pan. Cook covered on one side for 4 to 5 minutes, until browned. Flip and cook covered another 4 to 5 minutes, until browned.
Reduce heat to low heat and cook covered another 4 minutes, turning chicken regularly to prevent burning.
Cooking Tip: I’ve found that keeping the lid on helps the breasts retain moisture, prevents burning in the pan, and results in more deliciously juicy chicken.
Remove the frying pan from heat. Keep covered while the chicken rests in the pan for another 5 minutes. Transfer to a cutting board and cover with foil to keep warm until you’re ready to assemble the bowls.
Step 5: Blitz the Avocado and Salsa Verde
Blitz the avocado and tomatillo salsa (salsa verde) in a high powered blender. Blend on high for about 30 seconds. Set aside.
Step 6: Assemble the Herb Chicken and Peach Bowls
Use a sharp knife to slice the chicken breasts.
Divide the chicken, sweet potatoes, citrus slaw, tomatoes, peaches, and feta cheese among 4 bowls. Drizzle with creamy avocado salsa verde. Enjoy!
Check out these other awesome bowl/skillet recipes for some added inspiration!
- Chipotle Shrimp and Cauliflower Rice Bowls
- Creamy Chipotle Chicken
- Apple Chicken Sausage Skillet
- Black Pepper Tofu and Broccoli Bowls
- Coconut Shrimp Bowls
Herb Chicken and Peach Bowls
Ingredients
Herb Chicken and Peach Bowls
- 1 batch Italian Herb Chicken (recipe below)
- 1 batch Brown Sugar Roasted Sweet Potatoes (recipe below)
- 1 batch Sweet Citrus Slaw (recipe below)
- 3 peaches, pitted and thinly sliced
- 1 pint cherry tomatoes, halved
- ยฝ c feta cheese
- 1 avocado
- 1 c tomatillo salsa (salsa verde)
Italian Herb Chicken
- 1 lb chicken breasts (about 2 breasts)
- 2 tsp avocado oil or extra virgin olive oil
- 1 tsp granulated garlic
- ยฝ tsp dried oregano
- ยฝ tsp dried basil
- ยฝ tsp sea salt
- ยผ tsp dried thyme
- ยผ tsp poultry seasoning
- ยผ tsp cracked black pepper
Brown Sugar Roasted Sweet Potatoes
- 2 sweet potatoes, cubed
- 1 Tbsp avocado or extra virgin olive oil
- ยฝ Tbsp coconut sugar or brown sugar
- 1 tsp granulated garlic
- ยฝ tsp smoked paprika
- ยฝ tsp salt
- ยผ tsp ground mustard
- ยผ tsp onion powder
- ยผ tsp cracked black pepper
Sweet Citrus Slaw
- 16 oz tri color coleslaw mix (~2ยฝ cups green cabage, 1 cup red cabbage, ยฝ cup shredded carrot)
- 1 orange, juiced
- 1 lime, juiced
- ยฝ lemon, juiced
- 1 tsp maple syrup
- 1 tsp granulated garlic
- ยฝ tsp sea salt
- ยฝ tsp cracked black pepper
Instructions
Italian Herb Chicken
- Trim chicken breasts and place in a large Ziploc freezer bag. Drizzle with oil. Add rub seasonings to the bag and shake vigorously to distribute to both sides of each breasts. Let the chicken marinate in the refrigerator for at least 2 hours.
- Warm a large frying pan or cast iron skillet over medium-high heat. Coat generously with olive oil spray or drizzle lightly with olive oil. Add the chicken breasts to the pan. Cook covered on one side for 4 to 5 minutes, until browned. Flip and cook covered another 4 to 5 minutes, until browned. Reduce heat to low heat and cook covered another 4 minutes, turning chicken regularly to prevent burning. I've found that keeping the lid on helps the breasts retain moisture, prevents burning in the pan, and results in more deliciously juicy chicken.
- Remove the frying pan from heat. Keep covered while the chicken rests in the pan for another 5 minutes. Transfer to a cutting board and cover with foil to keep warm until you're ready to assemble the bowls.
Brown Sugar Roasted Sweet Potatoes
- Preheat oven to 425ยฐF.
- Cube sweet potatoes and transfer to a large bowl. Drizzle with oil and add seasonings. Toss well to coat. Spread potatoes out on a large baking sheet and cook for 20 minutes, or until soft when poked with a fork. Transfer to a large bowl and cover with foil and set aside.
Sweet Citrus Slaw
- Whisk together orange juice, lime juice, lemon juice, and maple syrup. Combine coleslaw mix with juice mixture. Season with garlic, salt, and pepper and toss well to coat. Set aside.
Herb Chicken and Peach Bowls
- Transfer the breasts to a cutting board. Use a sharp knife to slice the breasts.
- Blitz avocado and salsa verde in a high powered blender. Blend on high for about 30 seconds.
- Assemble the bowls. Divide the chicken, sweet potatoes, citrus slaw, tomatoes, peaches, and feta cheese among 4 bowls. Drizzle with creamy avocado salsa verde.
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