Grilled Peach & Honey Lime Chicken Bowls

I look forward to Oregold peaches from Harry & David every year. They're the juiciest peaches I've ever eaten. I typically have a long list of dessert recipes that I can't wait to make with them, but this year I wanted to try them in a savory recipe (it's hard to beat freshly grilled peaches). I tossed a few on the grill, combined them with chicken, tomatoes, cucumbers, corn, basil, and orzo, and voila! The perfect dinner for a hot summer evening.

The secret to this chicken bowl is that the peach dressing and marinade are a two-for-one recipe. The fresh lime juice and balsamic vinegar add extra acidity that plays perfectly with the sweet honey and tenderness of the chicken. I used orzo for the base of the bowl, but any small pasta, such as ditalini or mini farfalle, will work. You can also substitute rice or quinoa for a gluten-free option.

While the orzo cooks, grill the chicken breasts and peach wedges. The peaches only take a couple minutes to cook, so don't walk away from them once you put them on the grill. You want them to get slightly softened and caramelized in a few places but still be firm enough to retain their shape.

The bowls are finished with the grilled peaches for extra summer sweetness and then drizzled with more dressing to give you a burst of fresh peach flavor with every bite.