Grilled Peach and Honey Lime Chicken Bowls

Ingredients

For the Dressing/Marinade:

• 1/4 cup fresh-squeezed lime juice
• Zest from 1/2 lime
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 Harry & David Oregold Peach, pitted and chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper

For the Bowls:

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

• Salt and black pepper, to taste

  1: https://www.harryanddavid.com/h/fruit-gift/peaches

Instructions

1. Add all the ingredients for the dressing/marinade to your blender and blend on high until smooth. Transfer 1/2 cup of the mixture to a clean bowl. Cover and place it in your refrigerator until you’re ready to use it.
2. 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 as you do, and place the bag in your refrigerator for 2 hours.
3. Cook the orzo until al dente according to the package instruction. 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.
4. Pre-heat your grill to medium-high (about 400 degrees Fahrenheit). Remove the chicken breasts from their zip-closure bag, discarding the dressing/marinade left in the bag, and place them on the grill. Grill the chicken for 5-7 minutes per side, or until the chicken is cooked all the way through and the internal temperature reads 160-165 degrees Fahrenheit. Remove the chicken from the grill and place it on a clean plate to rest for 5 minutes.
5. Add the peach wedges to a wide bowl or baking dish. Drizzle with the olive oil, turning to coat the peaches. Then drizzle with the honey. Place the peaches on the grill and cook them 1-2 minutes per side, or just until they start to soften and develop a few grill marks. Return the grilled peaches to the baking dish.
6. 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.