Smoky Peach Chicken Bowl with Scallion Brown Rice, Sautéed Green Beans, and Light Lemon Cream

Instructions

1. 1

   1. In a bowl, mix the chicken with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the other components.

2. 2

   2. Place the chopped peaches in a small skillet with the honey, apple cider vinegar, chicken broth or water, 1 teaspoon smoked paprika, the red pepper flakes if using, and half of the chopped garlic. Cook over medium heat for 8 to 10 minutes, lightly mashing, until you have a thick sauce with soft chunks.

3. 3

   3. In a small bowl, mix the plain Greek yogurt with 2 tablespoons lemon juice, half of the lemon zest, 2 tablespoons scallions, a pinch of salt, and a pinch of black pepper. Refrigerate until ready to use.

4. 4

   4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the green beans and sauté for 4 minutes. Add the remaining half of the garlic, a pinch of salt, and cook 2 to 3 minutes more until tender-crisp. Remove and set aside.

5. 5

   5. In the same skillet, add the remaining 1/2 tablespoon olive oil if needed and cook the chicken for 6 to 8 minutes, turning as needed, until nicely browned and it reaches an internal temperature of 165°F / 74°C.

6. 6

   6. Lower the heat to medium-low, pour the smoky peach sauce over the chicken, and cook 2 minutes more to glaze it well.

7. 7

   7. In a separate bowl, toss the cooked brown rice with the remaining scallions, the rest of the lemon zest, 1/2 tablespoon olive oil, and a pinch of salt. If you want it hotter, warm it for 1 to 2 minutes in the microwave or in a skillet until steaming.

8. 8

   8. To serve, divide the rice among 4 bowls. Top with the sautéed green beans and the glazed chicken with its sauce. Finish with spoonfuls of the light lemon cream.