Go Back
Close-up of a peach salsa chicken rice bowl with sliced chicken, fluffy rice, peach salsa, corn, black beans, and lime.

Peach Salsa Chicken Rice Bowls

These Peach Salsa Chicken Rice Bowls combine seasoned chicken, fluffy rice, and fresh peach salsa for a bright, filling, budget-friendly meal that works for dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 pounds boneless skinless chicken breast or boneless skinless chicken thighs
  • 1 tablespoon oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • salt and black pepper to taste
  • 2 limes lime juice divided
Peach Salsa
  • 2 cups diced peaches fresh or well-drained canned
  • 1/4 cup diced red onion
  • 1 small jalapeno seeded and minced, optional
  • 1/4 cup chopped cilantro
  • salt to taste
Rice Bowls
  • 2 cups cooked rice white, brown, or leftover cooked rice
  • 1 cup canned black beans drained and rinsed, optional
  • 1 cup corn canned or frozen and thawed, optional
  • shredded lettuce or diced cucumber as desired
  • avocado sliced, optional, best added right before serving
  • extra lime wedges optional, for serving

Equipment

  • Large skillet or grill pan
  • Food thermometer
  • Cutting board
  • Chef's knife
  • Mixing Bowl
  • Rice cooker or saucepan
  • Measuring cups and spoons
  • Meal prep containers
  • Small sauce cups

Method
 

  1. Cook the rice according to package directions, or warm leftover cooked rice if using. Keep it warm while preparing the chicken and salsa.
  2. Pat the chicken dry. Season both sides with chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
  3. Heat the oil in a large skillet or grill pan over medium heat.
  4. Add the chicken and cook for several minutes per side, until it reaches an internal temperature of 165°F when checked with a food thermometer.
  5. Let the chicken rest for a few minutes, then slice it and toss with the juice of 1 lime.
  6. In a mixing bowl, combine the diced peaches, red onion, jalapeno if using, cilantro, the remaining lime juice, and salt.
  7. Stir the peach salsa gently so the peaches stay chunky. Taste and adjust with more lime juice or salt if needed.
  8. Divide the cooked rice among 4 bowls.
  9. Top each bowl with sliced chicken, black beans, corn, shredded lettuce, cucumber, or any other add-ins you are using.
  10. Spoon the peach salsa over the bowls right before serving.
  11. Add avocado last if using, and serve with extra lime wedges if desired.

Notes

Keep the peach salsa separate from the rice and chicken until ready to eat, especially for meal prep.
Use canned peaches only if they are well drained. The texture will be softer than fresh peaches, but the flavor still works.
Chicken thighs can be used instead of chicken breast. Cook either option to an internal temperature of 165°F.
Do not reheat the peach salsa. Reheat only the rice, chicken, beans, and corn, then add the salsa cold after reheating.
Store rice and chicken together in an airtight container in the refrigerator for 3 to 4 days. Store peach salsa separately for best freshness, ideally for 2 to 3 days.
Add avocado fresh when serving because it does not store well for several days.
For a higher-fiber bowl, add extra black beans, corn, and shredded cabbage.