As most, I have been super excited for Fall!! & It is here! So, HAPPY FALL! Today I decided I was going to make a run to Hobby Lobby, and get my house decked out with autumn decorations. What better day to do it than the official first day of fall?! And lets be honest I cannot DIY anything! So I just simply purchased already made decorations and pride myself on where I place it, LOL.
I also grabbed some beautiful light maroon MUMS, and ready to get some more! First one so I need to make sure I take care of it and don’t let it die on me.
So I was also thinking how I needed to make fall dish ~ Something sweet but tangy and a pinch of harvest. Peaches came to mind. Fresh peaches, with chicken, and potatoes. I went to the local grocery store Aldis, found perfect organic medley potatoes, and organic rainbow bite sized carrots! Yes, I said RAINBOW!
This was m first time building this dish! If anybody else cooks, please comment below and let me know what you think! My boyfriend and I love the puree I made, so make sure to saturate your chicken and let sit in fridge for about 30 minutes to soak up all the goodness!
- 3 LB Skinless Boneless Chicken Breast
- 2 Peaches
- 1 TBSP Honey
- 1/3 Cup Water
- 2 TBSP Apple Cider Vinegar
- 1/2 TBSP Cinnamon
- 4 Whole Cloves
- I did add in about 1 TBSP of FlavorGod Jamaican Jerk Seasoning, you can add your own jerk or own seasoning. If I didn’t have FlavorGod I would use cayenne, paprika, black pepper and salt.
- 1/2 Tbsp Olive Oil
- Medley Potatoes
- Bite Sized Carrots
Cut your peaches into chunks, add in your blender along with honey, water, apple cider vinegar, cinnamon, whole cloves, and seasoning. Blend until smooth, set aside.
Cut chicken into thin sliced. And marinade with mixture for 30 minutes, if you can go an hour, then the longer the better!
While this is marinading chop your medley potatoes in halves, and add to an oiled glass pan. Add in carrots, mushrooms, and olive oil. Ensure it is all oiled up and add any seasoning to that. I used the jamaican jerk and black pepper.
Set oven on 350
Once your chicken is done marinading, add to a separate glass pan and if you have any leftover puree add on top of chicken.
Bake chicken and veggies in oven for 30 minutes, broil for 5.
E N J O Y your fall dish!
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