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Recipes
Peachy Ranchero Chicken with Chili-Lime Cornbread
4 servings
35 minutes total

Ingredients

  • 2 tablespoons unsalted butter
  • 1 lime, for zest
  • 2 medium fresh (or frozen) peaches
  • 7.5 oz Bakery homestyle cornbread
  • ¼ teaspoon chili powder
  • 1 lb chicken breast cutlets
  • ¼ teaspoon kosher salt
  • 1 tablespoon canola oil
  • 2 cups fresh medium salsa
  • 1 (15 oz) can reduced-sodium black beans
  • ¼ bunch fresh cilantro
  • 1 Hass avocado

Steps

    1. Cut butter into small pieces; place in medium bowl to soften. Zest lime (1 teaspoon). Peel peaches and chop coarsely (2 cups).
    2. Preheat panini press (or grill pan) on medium-high. Cut cornbread into 4 equal wedges, then split each wedge in half horizontally. Stir lime zest and chili powder into butter until blended; spread over both sides of cornbread. Grill bread in press 1–2 minutes, in batches if needed (or grill 1–2 minutes on each side), until toasted; repeat with remaining wedges.
    3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt. Place oil in pan, then add chicken (wash hands); cook 3–5 minutes on each side until browned and 165°F. Remove chicken from pan.
    4. Add salsa and beans to same pan; bring to a boil. Stir in peaches and reduce heat to medium-low; simmer 5–6 minutes until sauce has thickened slightly. Meanwhile, chop cilantro; halve avocado, scoop out flesh, and slice.
    5. Place chicken on serving platter; top with sauce, cilantro, and avocado. Serve with cornbread.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 580, Total Fat 28g, Sat Fat 10g, Trans Fat 0.5g, Chol 130mg, Sodium 750mg, Total Carb 51g, Fiber 8g, Total Sugar 20g, (Incl. 8g Added Sugars), Protein 31g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 20%