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Peachy Ranchero Chicken with Sweet Chili-Lime Cornbread

Peachy Ranchero Chicken with Sweet Chili-Lime Cornbread
Total Time:
35 minutes


2 tablespoons unsalted butter, softened
1 lime, for zest
2 medium fresh (or frozen) peaches
7.5 oz Bakery homestyle cornbread
1/2 teaspoon chili powder
4 chicken breast cutlets (about 1 lb)
1/4 teaspoon kosher salt
1 tablespoon canola oil
2 cups fresh medium salsa
1 (15-oz) can reduced-sodium black beans, drained/rinsed
1/4 cup fresh cilantro, coarsely chopped
1 Hass avocado, thinly sliced


  1. Cut butter into small pieces; place in medium bowl to soften. Zest/grate lime peel (no white; 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 (8 pieces). Stir lime zest and chili powder into butter until blended; spread over both sides of cornbread. Grill bread in press for 1–2 minutes (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; cook 3–5 minutes on each side or until browned and chicken is 165°F. Remove chicken from pan.
  4. Add salsa and beans to same skillet and bring to a boil. Stir in peaches and reduce heat to medium-low; simmer 5–6 minutes or until sauce has thickened slightly. Meanwhile, chop cilantro and slice avocado.
  5. Place chicken on serving platter; top with sauce, cilantro, and avocado. Serve with cornbread.

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Nutritional Information

CALORIES (per 1/4 recipe) 580kcal; FAT 28.00g; SAT FAT 10.00g; TRANS FAT 0.50g; CHOL 130mg; SODIUM 750mg; CARB 51g; FIBER 8.00g; SUGARS 20g; PROTEIN 31g; CALC 10%; VIT A 25%; VIT C 25%; IRON 20%

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