All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Freshly grilled peaches adds a sweet and smoky flavor to ordinary salsa. Grilling the peaches adds a depth of magnificent caramelized flavor to the delicate peaches and compliments a moist and juicy chicken breast perfectly.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Vegetables
Peel the peaches and slice in half. Carefully remove the pit. Slice the halves into ¼ inch circular pieces. Chop the jalapeno and ½ the red onion into a small dice. Rough chop the garlic and cilantro. Slice the lime in half. Reserve the rind of the lime if you would like to zest on top of the dish for garnish and added citrus flavor.
Grill the Peaches
Preheat the grill over medium to high heat. Drizzle each peach with oil and season with a pinch of salt and pepper. When grill is hot place peach slices on a grill and cook on each side for 2-3 minutes or until grill marks are present. Reserve two small slices for garnish. While the grill is still hot cook the chicken.
Grill the Chicken
Preheat your grill over medium to high heat. Brush each side of the chicken breast with oil and season with a pinch of salt and pepper. Grill on each side for 5-6 minutes. Chicken breast should be firm to the touch, and juices will run clear. Cover and reserve until plating. If you don’t have an oven, heat a Sautee pan over medium-high heat and add 2 tsp. of oil to the pan. Cook the chicken on each side for 5-6 minutes or until chicken is firm and reaches an internal temp of 165 degrees.
Make the Salsa
Cut the peaches into a ¼ inch dice. Place in a large mixing bowl and combine with the juice of the lime, jalapeno, garlic, cilantro, honey, and red onion. Reserve a small amount of honey and lime rind for garnish. Mix together to incorporate and season with a pinch of salt and pepper.
Plate the Dish
Place a composed pile of peach salsa in the middle of the plate. Top the salsa with grilled chicken, and garnish with reserved peach slice and remaining cilantro. Finish with a drizzle of honey and zest of lime.
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