1. Grilled Peach and Honey Lime Chicken Bowls
Grilled Peach and Honey Lime Chicken Bowls

Grilled Peach and Honey Lime Chicken Bowls

Liz Harris | Peaches, Dinner |American

These delicious chicken bowls combine honey lime chicken and grilled peaches for a sweet and savory dinner! Chopped Oregold Peaches are used in the chicken marinade and dressing, and grilled peach slices complete the bowls for extra flavor.

These peach chicken bowls are a celebration of everything that's delicious in the summer! Harry & David Oregold Peaches work great in pies and cocktails, but they can add that perfect touch of sweetness to a savory recipe too. Combining grilled peaches with chicken, tomatoes, cucumber, corn, basil, and orzo create a colorful dinner perfect for a hot summer evening.

The secret to these summer bowls is that the peach dressing and marinade are a two-for-one recipe. Fresh lime juice, olive oil, balsamic vinegar, honey, and a chopped peach blend into a mixture that can be used as both a dressing for the bowls and a marinade for the chicken.

You'll want to let the chicken breasts marinate for a couple hours in your refrigerator to get the most flavor. The orzo that's used for the base of the bowl can be swapped with any small pasta, or rice or quinoa for a gluten-free option. Stir some of the peach dressing into the orzo after it's cooked, then drizzle the remaining on top of the bowls before serving. The peach dressing and marinade paired with the grilled peaches on top means you'll get a burst of fresh peach flavor with every bite!

Grilled Peach and Honey Lime Chicken Bowls

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes


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


  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.
Makes: 4 bowls
Serves: 4