Herb Chicken and Peach Bowls
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.
Servings: 4
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
- ½ 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
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp sea salt
- ¼ tsp dried thyme
- ¼ tsp poultry seasoning
- ¼ tsp cracked black pepper
Brown Sugar Roasted Sweet Potatoes
- 2 sweet potatoes, cubed
- 1 Tbsp avocado or extra virgin olive oil
- ½ Tbsp coconut sugar or brown sugar
- 1 tsp granulated garlic
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground mustard
- ¼ tsp onion powder
- ¼ tsp cracked black pepper
Sweet Citrus Slaw
- 16 oz tri color coleslaw mix (~2½ cups green cabage, 1 cup red cabbage, ½ cup shredded carrot)
- 1 orange, juiced
- 1 lime, juiced
- ½ lemon, juiced
- 1 tsp maple syrup
- 1 tsp granulated garlic
- ½ tsp sea salt
- ½ 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 425°F.
- 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.