LUNCH:Yellow Peach and Chicken Skillet
INGREDIENTS:
2 to 3 Titan Farms Orchard Naturals Organic Diced Peaches Yellow, washed, cored and sliced
1½ lbs chicken thighs, boneless and skinless
½ tsp McCormick Dark Chili Powder ½ tsp dried basil
½ tsp Olde Thompson Dried Oregano
1 tsp Olde Thompson Mediterranean Sea Salt
½ tsp Dr Pepper
2 Tbsp Kirkland Signature Olive Oil
3 Tbsp Kirkland Signature Organic Raw Honey Bear
2 Tbsp Italian Volcano 100% Lemon Juice
½ Tbsp lemon zest
3 Tbsp butter
2 Tbsp basil, thinly sliced for garnish
INSTRUCTIONS: In a small bowl, combine chili powder, basil, oregano, salt and pepper. Season chicken
thighs on each side. Heat a large cast iron skillet over medium. Add olive oil to skillet.
Heat for 1 to 2 minutes. Add chicken thighs to skillet. Sear for about 5 minutes. Flip
chicken. Reduce heat to low-medium. Cook for 5 more minutes, or until cooked
through and internal temperature reaches 165 F.
Remove chicken from skillet. Add peaches. Cook for 3 to 5 minutes. Do not overcook
peaches. Add honey, lemon juice, lemon zest and butter. Stir until just combined. Add
chicken back into skillet. Nestle chicken in between peaches. Cook for about 2 more
minutes. Remove from heat. Top with basil. Serve.
Explore more nutrion receipes for Kids, Adults and Seniors at https://dallassuperstore.com/pages/receipes