Grilled Chicken with Peach Salsa

Celebrate seasonal ingredients with this quick and simple meal. Perfectly grilled chicken with sweet peach salsa and sticky rice. Top with creamy feta and fresh coriander.

INGREDIENTS

For the Chicken:
4 small chicken breasts
1 tbsp olive oil plus extra to drizzle
1 tbsp honey
1 tsp smoked paprika
1 tsp cumin
1 tbsp soy sauce
Salt and pepper to taste

For the Rice:
1 cup Jasmine Rice
1/2 tsp salt
Water

For the Peach Salsa:
3 large nectarines or peaches, ripe (but not overly soft) diced into 1 1/2cm dice
1 (3/4cup) small red onion, very finely diced
½ red bell pepper, finely diced
1 medium tomato, finely diced
1 jalapeno, very finely diced
1/4 cup coriander, finely chopped
¼ cup fresh lime juice
1/4 tsp salt and pepper more to taste
1 disk feta cheese, crumble
Cos lettuce leaves, to serve

METHOD

For the rice:
Measure the rice into a bowl and cover it with water. Soak for at least 30 minutes or longer if you have time. Drain the soaked rice and
rinse 2-3 times. Place rice and 1 cup of water into a pot over medium heat, cover, and bring to a simmer. Steam the rice for 10-12 minutes.

Using a large spatula, turn the rice. Once cooked, remove the rice from the heat and keep it covered until ready to serve.

For the peach salsa:
Gently wash the peaches to remove the fuzz. Rinse under cold water.
Dice the peaches, tomato, onion, bell pepper, jalapeno, and coriander and add to a medium bowl. Add the lemon juice, salt, and pepper, and gently toss to combine. Adjust the lime and salt to your preference.

For the grilled chicken:
Combine the olive oil, honey, paprika, cumin, soy sauce, and pepper. Brush the chicken with this mixture and reserve some for later.

Heat a Le Creuset Signature Skillet Grill to medium heat. Cook the chicken for 3-4 minutes on each side, depending on the thickness of the chicken. Brush with the remaining marinade and cook until the juice of the chicken is clear.

To Assemble:
Place 4-6 whole cos lettuce leaves on a plate facing right up. Spoon the rice into each lettuce leaf, top with thinly sliced chicken breast, peach salsa. Sprinkle with feta and garnish with fresh coriander.