Ginger Chicken with Confetti Peach Salsa

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Ginger, Fresh Root
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  2 Peach(300g)
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  1 JalapeñO Pepper(14g)
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  0.5 cup Cilantro, Fresh
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  0.3 cup Bell Pepper
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  0.3 cup Yellow Onion
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  1 Lime Juice, Fresh(30g)
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  big pinch of ground ginger and Kosher salt

Instructions

1. 1Pat the chicken breasts dry. In a small bowl, stir together the ground ginger, kosher salt, freshly-cracked black pepper, garlic powder, and paprika. Rub the spice mixture evenly over both sides of all 4 chicken breasts.
2. 2Heat a large skillet over medium-high heat until hot. Place the chicken breasts in a single layer and cook for 6–7 minutes until deep golden brown on the first side.
3. 3Flip the chicken and cook for another 6–7 minutes until the internal temperature reaches 165°F in the thickest part. Transfer to a plate and let rest for 5 minutes.
4. 4While the chicken rests, combine the diced peaches, chopped jalapeño, chopped red bell pepper, chopped cilantro, and chopped red onion in a bowl. Add the lime juice, lime zest, and a big pinch each of ground ginger and kosher salt. Stir to combine.
5. 5Slice the rested chicken breasts into portions and divide evenly into 4 airtight meal-prep containers while still warm.
6. 6Spoon the peach salsa evenly over each portion. Allow containers to cool to room temperature, then seal and refrigerate for up to 3 days.