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Peachy Chicken with Chili Lime Cornbread

This chicken gets a peachy salsa makeover with black beans, cilantro, avocado, and just enough attitude to make plain chicken feel embarrassed. The chili lime cornbread shows up on the side like it has a reservation at a much fancier dinner.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 tablespoon lime zest
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon chili powder
  • 1 round bakery-style homestyle cornbread about 8 inches wide
  • 4 boneless skinless chicken breast cutlets about 1 ½ pounds
  • ¾ teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 ½ cups medium salsa
  • 1 15- ounce can reduced-sodium black beans drained
  • 2 cups diced peaches
  • ¼ cup chopped fresh cilantro
  • 1 avocado sliced

Instructions

  • Make Chili Lime Butter: Add the lime zest, softened butter, and chili powder to a small mixing bowl. Stir until the butter is smooth and the lime zest and chili powder are evenly mixed in.
  • Cut Cornbread: Cut the cornbread into wedges. Slice each wedge open through the middle so the cut sides can hold the flavored butter.
  • Butter Cornbread: Spread the chili lime butter over the cut sides of the cornbread wedges. Use an even layer so the cornbread toasts well without becoming too greasy.
  • Toast Cornbread: Place the buttered cornbread in a panini press or grill pan over medium heat. Toast for about 3 to 4 minutes, until warm and lightly golden with grill marks.
  • Season Chicken: Sprinkle the chicken breast cutlets evenly with kosher salt. Turn the chicken as needed so both sides are seasoned.
  • Heat Oil: Add the canola oil to a large skillet over medium-high heat. Let it heat until the oil looks shiny.
  • Cook Chicken: Add the chicken cutlets to the hot skillet. Cook for about 3 to 4 minutes per side, turning once, until browned and cooked through to 165°F.
  • Transfer Chicken: Move the cooked chicken to a plate. Keep it warm while you make the peach salsa mixture in the same skillet.
  • Add Salsa: Pour the medium salsa into the skillet. Stir with a wooden spoon and scrape up the browned bits from the bottom of the pan for about 1 minute.
  • Add Black Beans: Stir in the drained black beans. Simmer for about 2 minutes, until the beans are heated through.
  • Add Peaches: Add the diced peaches to the skillet. Stir gently and simmer for 2 to 3 minutes, until the peaches are warm and the salsa mixture thickens slightly.
  • Finish and Serve: Place the chicken on plates and spoon the peach black bean salsa over the top. Sprinkle with chopped cilantro, add sliced avocado, and serve with the toasted chili lime cornbread.