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4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

1 jalapeno pepper, seeded and finely chopped

2 peaches, peeled and diced

2 cloves qarlic, minced

¼ cup chicken broth

2 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon soy sauce

Fresh cilantro for garnish (optional)

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1. Season the chicken breasts with salt and pepper on both sides.

2. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until browned and cooked through Remove from the skillet and set aside

3. In the same skillet, add chopped jalapend and diced peaches. Cook for 2-3 minutes until softened.

4. Add minced garlic to the skillet and cook tor an additional minute until tragrant

5. Pour chicken broth, honey, apple cider vinegar, and soy sauce into the skillet. Stir to combine and bring to a simmer.

6. Return the chicken breasts to the skillet

   and spoon the peach mixture over them

7. Cook for another 2-3 minutes, allowing the flavors to meld together.

8. Garnish with fresh cilantro if desired, and serve the jalapeno peach chicken hot.

Notes

Adjust the amount of jalapeno according to your spice preference. For a milder flavor remove the seeds before chopping You can substitute peaches with mangoes or pineapple for variation Serve this dish with rice, quinoa, or roasted veqetables tor a complete meal