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Grilled Honey Lime Chicken and Peach Bowls

4.50 from 2 votes
Cook Time 20 minutes
Marinade Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 4

Ingredients:

For the dressing/marinade

  • ¼ cup lime juice (fresh-squeezed)
  • lime zest (1 whole lime)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 Harry & David® Oregold® Peach (washed, pitted, and chopped)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the bowls

  • 4 boneless skinless chicken breasts
  • 1 ½ cups uncooked orzo
  • 2 Harry & David® Oregold® Peaches (washed, pitted, and sliced into wedges)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 2 cups cherry tomatoes (halved )
  • 2 small-medium cucumbers (peeled and chopped)
  • 1 cup corn kernels (from about 1 ear of corn)
  • ½ cup fresh basil leaves (torn)
  • Kosher salt and black pepper (to taste)

Instructions: 

For the dressing/marinade

  • Add all the ingredients for the dressing/marinade to a blender and blend on high until smooth.
  • Transfer a 1/2 cup of the mixture to a clean bowl.
  • Cover and place it in the refrigerator until you're ready to use it.

For the bowls

  • Add the chicken breasts to a large zip-closure bag and pour in the remaining dressing/marinade blend.
  • Seal the bag, pushing out any excess air, and place it in the refrigerator for 2 hours.
  • Cook the orzo until al dente according to the package instructions.
  • Drain the orzo and add it to a large bowl.
  • While the orzo is still warm, stir in about 1/4 cup of the reserved dressing/marinade. Set aside.
  • Preheat your grill to medium-high, about 400° F.
  • Remove the chicken breasts from the bag, discarding the dressing/marinade left in the bag, and place them on the grill.
  • Grill the chicken for 5 to 7 minutes per side or until it is cooked all the way through and the internal temperature reads 160-165° F.
  • Remove the chicken from the grill and place it on a clean plate to rest for 5 minutes.
  • Add the peach wedges to a wide bowl or baking dish.
  • Drizzle the peaches with the olive oil, turning to coat, and then drizzle them with the honey.
  • Place the peaches on the grill and cook them 1 to 2 minutes per side or just until they start to soften and develop a few grill marks.
  • Return the grilled peaches to the baking dish.

To assemble the bowls

  • Divide the orzo between 4 bowls.
  • Top with the grilled chicken, grilled peaches, halved tomatoes, chopped cucumber, corn kernels, and fresh basil.
  • Drizzle the remaining reserved dressing/marinade over the bowls.
  • Season with salt and black pepper, to taste. Enjoy immediately.

Notes:

Substitute rice or quinoa for a gluten-free option.
Author: Liz Harris
Course: Main Course
Cuisine: American
Keyword: chicken, peaches
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