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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.

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%