Ingredients
- 4 boneless, skinless chicken breasts
- 2 ripe peaches, peeled and sliced
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Feel free to adjust the number of jalapeños for more or less heat, and if peaches aren’t in season, nectarines make an excellent substitute. The olive oil can be swapped for avocado oil if you prefer a different flavor profile.
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, honey, apple cider vinegar, salt, pepper, and garlic powder.
- Place the chicken breasts in a baking dish and pour the marinade over them, ensuring each piece is well coated. Let it sit for at least 15 minutes to absorb the flavors.
- Arrange the sliced peaches and chopped jalapeños evenly over the chicken breasts.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once done, remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh cilantro before serving, if desired.
As a tip from my kitchen, try using bone-in chicken for more flavor, but adjust the cooking time accordingly. I learned from my abuela that patience is key to perfecting a dish, so let the marinade work its magic for deeper flavor if you have the time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International