Warm Peach Taco Bowls

Nutrition · per serving

Steps

1. 1

   Preparation: Heat rice/quinoa, wash and pit peaches, slice (Peaches). Dice onion and tomatoes, slice avocado, and roughly chop cilantro.

   2 pieces (about 300 g), pitted and sliced Ripe peaches1 small (about 60 g) Red onion, finely diced2 medium (about 200 g) Tomatoes, diced1 small (about 150 g) Avocado, sliced (optional)15 g (a small handful) Cilantro, roughly chopped (or parsley)
2. 2

   Prepare chicken: Pat chicken breast dry, rub evenly with olive oil, chopped garlic, taco seasoning, salt, and pepper.

   300 g (about 2 small fillets) Chicken breast fillets1 tablespoon (15 ml) Olive oil1 clove (about 3 g) Garlic, finely chopped1.5 teaspoons Taco seasoning or a mix of chili powder, cumin, and paprika1 teaspoon Salt0.5 teaspoon Black pepper, freshly ground
3. 3

   Heat a large non-stick pan over medium-high heat. Add 1 teaspoon of olive oil, sauté peach slices with lime juice and optional honey for 2–3 minutes per side until lightly caramelized. Remove peaches from the pan and set aside.

   1 teaspoon (5 ml) Olive oil2 pieces (about 300 g), pitted and sliced Ripe peaches1 teaspoon (5 ml) Lime juice0.5 teaspoon Honey or maple syrup (optional for slight caramelization)
4. 4

   In the same pan, add more olive oil or a splash guard if needed, and cook the seasoned chicken over medium-high heat for 4–5 minutes per side, depending on thickness; it's done when the internal temperature reaches 74 °C or the juices run clear. Let the chicken rest for 3 minutes, then slice into strips.

   300 g (about 2 small fillets) Chicken breast fillets
5. 5

   While the chicken is cooking: Warm corn briefly in a small pan or microwave (1–2 minutes). In a bowl, whisk together lime juice, olive oil, salt, and pepper to make a simple dressing. Combine onion, tomatoes, corn, and cilantro with the dressing.

   140 g (1 small can) Corn (canned, drained) or fresh off the cob2 tablespoons (30 ml) Lime juice1 tablespoon (15 ml) Olive oil0.5 teaspoon Salta pinch Freshly ground black pepper1 small (about 60 g) Red onion, finely diced2 medium (about 200 g) Tomatoes, diced15 g (a small handful) Cilantro, roughly chopped (or parsley)
6. 6

   Assemble the bowl: Divide the warm base (rice/quinoa) (11) between two bowls. Top with chicken strips (the chicken), add the warm peach slices (the peach component), and spoon the tomato-corn salsa (the salsa) on top. Add avocado slices and fresh cilantro as toppings.

   300 g (cooked, about 150 g per serving) Cooked rice or quinoa (cooked)1 small (about 150 g) Avocado, sliced (optional)a few for garnish Fresh cilantro leaves
7. 7

   Serve with lime wedges and optional hot sauce or chili flakes. Just before eating, drizzle everything with a bit of extra lime juice.

   2 wedges Lime wedges for servingto taste Optional: hot sauce or chili flakes

Origin & History

Fruity-savory bowl combinations are a modern fusion of Tex-Mex tacos and quick bowl dishes. The idea of pairing grilled fruits with spicy protein and fresh toppings comes from the love of sweet-spicy contrasts in North American cuisine.