This meal was a big hit in my house!  It is simple but oh-so-flavorful.  The peach salsa is ready in minutes, and can be repurposed for so many things – on top of white fish, in tacos, or just straight up as a dip.  The chicken marinade is also very versatile, and it’s one I use often when I’m grilling or baking chicken.  Or, if you are short on time, skip the marinade and throw your chicken straight on the grill with salt and pepper.  And get ready for the creamiest rice you ever had.  The coconut flavor is very subtle, but the texture is dreamy.

Grilled Chicken with Peach Salsa and Coconut Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

For the chicken:

  • 4 chicken breasts or thighs (I prefer bone-in thighs)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 TBSP coconut aminos or soy sauce
  • 2 TBSP honey
  • 1 TBSP dijon mustard
  • 1 garlic clove, minced
  • Salt and Pepper

For the rice:

  • 1 cup brown basmati rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/4 tsp salt

For the peach salsa:

  • 1 red bell pepper
  • 2 large peaches
  • 1/2 red onion
  • 1 jalapeno, seeds removed
  • 1/4 cup cilantro
  • 1 lime
  • 1/4 tsp salt

Directions

 

For the chicken: whisk together the ingredients and pour over chicken in a deep dish.  Cover and marinate at least 2 hours, or overnight.

First, start the rice: add all ingredients to a medium pot and follow the directions on the package to cook.

Once the rice is cooking, make the salsa: Finely dice the pepper, peaches, red onion, and jalapeno.  Add chopped cilantro, lime juice, and salt, and stir.

Next, preheat the grill for the chicken: Heat grill to medium-high heat.  Let excess marinade drip off of chicken before placing on the grill.  Grill, until cooked through, (about 12-18 minutes depending on the cut of chicken – it will be firm to the touch and the juices will run clear when you pierce it).

To serve: add rice and chicken to your place and top generously with the peach salsa.

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