These peach and olive chicken bowls are the perfect combination of sweet, salty, creamy and fresh. Juicy balsamic and honey marinated chicken is served with roasted paprika sweet potato, creamy avocado and cottage cheese, then topped with a fresh peach and olive salsa made with charred peaches, feta, basil and green olives.
These peach and olive chicken bowls bring together sweet, salty, creamy and smoky flavours for a fresh twist on a classic chicken bowl. Juicy balsamic and honey marinated chicken is paired with caramelised peaches, salty olives and feta, roasted sweet potato, creamy avocado and cottage cheese. The combination is colourful, filling and packed with contrasting textures, making it an easy weeknight dinner that feels a little more special.
If you like this recipe, you should try my pesto chicken with peach & burrata or try my peach & pesto steak sandwich.
Ingredients
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For the peach and olive salsa
Peaches are the star of the salsa, bringing natural sweetness and a juicy texture. Charring them in a hot pan gives them golden edges and concentrates their flavour.
Olive oil helps the peaches caramelise in the pan and brings all the salsa ingredients together. I like to use extra virgin olive oil for its peppery flavour.
Green olives add a salty, briny flavour that balances the sweetness of the peaches and creates the sweet and savoury combination that makes these peach and olive chicken bowls so delicious.
Red onion adds a little crunch and a sharp, fresh flavour. Finely chopping it means you get small bursts of onion throughout the salsa.
Fresh basil adds a fragrant, herby flavour that works beautifully with both peach and feta.
Feta brings creaminess and saltiness to the salsa. I love using feta here because it contrasts with the sweet, juicy peaches.
Lemon juice adds acidity and freshness, helping to balance the richness of the feta and olive oil.
Salt and black pepper enhance all the individual flavours.
Balsamic vinegar adds sweetness and acidity, complementing the peaches while giving the salsa a deeper flavour.
For the chicken marinade
Honey adds sweetness to the marinade and helps the chicken develop a delicious caramelised exterior as it cooks.
Balsamic vinegar provides acidity and a rich, slightly sweet flavour that pairs particularly well with the peaches.
Paprika adds warmth and a subtle smokiness to the chicken.
Lemon juice helps brighten the marinade and balances the sweetness of the honey.
Salt and pepper season the chicken and bring out its flavour.
For the bowls
Sweet potatoes provide a hearty base for the bowls. Roasting them with paprika, garlic and oregano makes them crispy around the edges and soft in the centre.
Paprika adds warmth and a gentle smokiness to the roasted sweet potato.
Garlic salt gives the sweet potato plenty of savoury flavour without needing several additional seasonings.
Oregano adds a subtle Mediterranean-style herbiness that works particularly well with the feta and olives.
Olive oil helps the sweet potato roast and caramelise in the oven.
Avocado adds creaminess and healthy fats. I like to use ripe avocado so it can easily be spooned into the bowl alongside the other ingredients.
Cottage cheese adds extra creaminess and protein. I like using cottage cheese in bowls like this because it makes them feel more substantial without overpowering the other flavours.
See recipe card for quantities.
Instructions
Jump to Recipe for quantitiesPrep step: Prepare all of the ingredients to make the process easier
- Step 1: Start by roasting the sweet potato Preheat your oven to 200°C then peel and chop the sweet potato into bite-sized cubes. Add them to a large baking tray, then toss with olive oil, paprika, garlic salt, oregano, salt and black pepper. Spread the sweet potato into an even layer, making sure the pieces have enough space around them to roast rather than steam. Roast for approximately 45 minutes, turning halfway through cooking, until golden on the outside and soft in the centre.
- Step 2: While the sweet potato is roasting, prepare the chicken marinade. Add the honey, balsamic vinegar, paprika, lemon juice, salt and pepper to a bowl. Add the chicken and mix thoroughly until every piece is well coated. Leave the chicken to marinate while you prepare the peach and olive salsa. Even a short marinating time will give the chicken plenty of flavour.
- Step 3: Cut the peaches into small pieces. Heat a little olive oil in a frying pan over a medium-high heat. Add the peaches and cook for a few minutes, turning occasionally, until they become golden and charred around the edges. Transfer the peaches to a bowl and allow them to cool slightly. Once the chicken has marinated, place it in the air fryer and cook at 200°C for approximately 20 to 25 minutes, depending on the size and thickness of the chicken pieces. Turn the chicken halfway through cooking
- Step 4: Add the chopped green olives, finely chopped red onion, fresh basil and crumbled feta to the bowl with the peaches. Add a squeeze of lemon juice, balsamic vinegar, salt and black pepper, followed by another drizzle of olive oil. Gently mix everything together, being careful not to break up the peaches too much.
5. Step 5: Once everything is cooked, slice or cube the chicken. Add the roasted sweet potato to a bowl, followed by the chicken, half an avocado, cottage cheese and a generous spoonful of the peach and olive salsa. Finish with an extra drizzle of olive oil, a little black pepper and any additional fresh basil you like.
Hint: Choose peaches that are ripe but still firm. Very soft peaches can become difficult to handle when charring, whereas firm, juicy peaches will hold their shape and develop beautifully caramelised edges in the pan.
Substitutions
Peaches – Use nectarines for a similar sweet, juicy flavour or apricots for a slightly tangier, more delicate fruitiness.
Olive oil – Use avocado oil for a neutral, high-heat alternative or rapeseed oil for a lighter option with a subtle flavour.
Green olives – Use Kalamata olives for a richer, more intense savoury flavour or capers for a sharper, briny bite.
Red onion – Use shallots for a milder, slightly sweeter flavour or spring onions for a fresher, more delicate crunch.
Basil – Use fresh mint for a cooling, refreshing flavour or parsley for a milder, herbaceous alternative.
Feta – Use goat’s cheese for a creamy, tangy flavour or mozzarella for a milder, softer alternative.
Lemon juice – Use lime juice for a sharper, slightly more tropical acidity or red wine vinegar for a punchier tang.
Salt – Use flaky sea salt for a more delicate seasoning or garlic salt for an extra savoury flavour.
Black pepper – Use white pepper for a milder, earthier heat or chilli flakes for a spicy kick.
Balsamic vinegar – Use red wine vinegar for a sharper, less sweet acidity or balsamic glaze for a sweeter, more concentrated flavour.
Honey – Use maple syrup for a slightly deeper, caramel-like sweetness or agave syrup for a lighter, more neutral sweetness.
Paprika – Use smoked paprika for a deeper, smoky flavour or sweet paprika for a milder, sweeter taste.
Sweet potatoes – Use butternut squash for a similarly sweet, creamy texture or baby potatoes for a more savoury, traditional alternative.
Garlic salt – Use garlic powder and a little extra salt for a similar savoury flavour or onion powder for a slightly sweeter, more subtle seasoning.
Oregano – Use thyme for an earthy, aromatic flavour or Italian seasoning for a blend of complementary Mediterranean herbs.
Avocado – Use hummus for a creamy, savoury alternative or sliced cucumber for something lighter and more refreshing.
Cottage cheese – Use Greek yoghurt for a creamy, tangy alternative or whipped feta for a richer, more savoury topping.
Variations
Halloumi Peach Bowls - Swap the chicken for grilled halloumi for a vegetarian version. The salty, golden cheese works beautifully with the sweet charred peaches, feta and balsamic dressing. Add some rocket or cucumber for extra freshness.
Spicy Peach Chicken Bowls - Add chilli flakes or finely chopped fresh chilli to the chicken marinade and peach salsa. You could also use smoked paprika instead of regular paprika for extra depth and a subtle smoky heat.
Mediterranean Peach Bowls - Add cucumber, cherry tomatoes and rocket to the bowl, then swap the cottage cheese for hummus. Finish with extra lemon juice and fresh herbs for an even fresher Mediterranean-inspired version.
Equipment
Air fryer and oven (I used my Ninja Crispi)
Storage
Store leftover chicken and roasted sweet potato in airtight containers in the fridge for up to 3 days. Keep the peach and olive salsa separate where possible, particularly if you are planning to reheat the other components.
Store avocado separately and add it just before serving to prevent it from browning.
To serve leftovers, reheat the chicken and sweet potato until piping hot, then add the chilled salsa, avocado and cottage cheese. These peach and olive chicken bowls are particularly good for meal prep because the main components can be prepared ahead and assembled when you're ready to eat.
Top Tip
Give the chicken enough time to cook through before slicing. Cooking times will vary depending on the size and thickness of your chicken, so always check that it is completely cooked in the centre before serving.
FAQ
Yes. The chicken and roasted sweet potato can be prepared ahead and stored separately in the fridge. The peach and olive salsa is best made fresh, but you can prepare it a few hours in advance and keep it refrigerated.
There are plenty of ways to customise these peach and olive chicken bowls. Try adding cucumber for extra freshness, rocket for a peppery flavour, toasted almonds for crunch or quinoa for an alternative base. You could also swap the chicken for grilled halloumi if you want a vegetarian version.
Absolutely. Nectarines work particularly well in these peach and olive chicken bowls and can be used in exactly the same way. Because you don't need to peel nectarines, they can also make the preparation slightly quicker.
Related
Looking for other recipes like this? Try these:
Peach
These are my favorite peach recipes to try if you like this one:
Recipe
Peach & Olive Chicken Bowls
Equipment
- large pan
- Air fryer and / or oven (I used my Ninja Crispi)
Ingredients
Peach and olive salsa
- 2 Peaches
- 1 tablespoon olive oil plus extra for drizzling
- Handful green Olives chopped
- ¼ Red onion
- Few sprigs Basil chopped
- 100 g Feta crumbled
- Squeeze Lemon juice
- Salt and pepper
- 1 teaspoon Balsamic vinegar
Chicken
- 2-3 chicken thighs
- 1 tablespoon Honey
- 1 tablespoon Balsamic vinegar
- 2 teaspoon Paprika
- Squeeze Lemon juice
- Salt and pepper
Toppings
- 1-2 Sweet potatoes
- 1 teaspoon Paprika
- 1 teaspoon Garlic salt
- 1 teaspoon Oregano
- Salt and pepper
- 1 tablespoon Olive oil
- 1 avocado
- 2 tablespoon cottage cheese
Instructions
- Prepare all of the ingredients to make the cooking process easier
- Start by roasting the sweet potato Preheat your oven to 200°C then peel and chop the sweet potato into bite-sized cubes. Add them to a large baking tray, then toss with olive oil, paprika, garlic salt, oregano, salt and black pepper. Spread the sweet potato into an even layer, making sure the pieces have enough space around them to roast rather than steam. Begin to roast for approximately 45 minutes, turning halfway through cooking.1-2 Sweet potatoes, 1 teaspoon Paprika, 1 teaspoon Garlic salt, 1 teaspoon Oregano, 1 tablespoon Olive oil, Salt and pepper
- While the sweet potato is roasting, prepare the chicken marinade. Add the honey, balsamic vinegar, paprika, lemon juice, salt and pepper to a bowl. Add the chicken and mix thoroughly until every piece is well coated. Leave the chicken to marinate while you prepare the peach and olive salsa. Even a short marinating time will give the chicken plenty of flavour.Squeeze Lemon juice, 2-3 chicken thighs, 1 tablespoon Balsamic vinegar, 2 teaspoon Paprika, Squeeze Lemon juice, Salt and pepper, 1 tablespoon Honey
- Cut the peaches into small pieces. Heat a little olive oil in a frying pan over a medium-high heat. Add the peaches and cook for a few minutes, turning occasionally, until they become golden and charred around the edges. Transfer the peaches to a bowl and allow them to cool slightly. Once the chicken has marinated, place it in the air fryer and cook at 200°C for approximately 20 to 25 minutes, depending on the size and thickness of the chicken pieces. Turn the chicken halfway through cooking2 Peaches, 1 tablespoon olive oil plus extra for drizzling
- Add the chopped green olives, finely chopped red onion, fresh basil and crumbled feta to the bowl with the peaches. Add a squeeze of lemon juice, balsamic vinegar, salt and black pepper, followed by another drizzle of olive oil. Gently mix everything together, being careful not to break up the peaches too much.Handful green Olives, ¼ Red onion, Few sprigs Basil, 100 g Feta, Salt and pepper, 1 teaspoon Balsamic vinegar
- Once everything is cooked, slice or cube the chicken. Add the roasted sweet potato to a bowl, followed by the chicken, half an avocado, cottage cheese and a generous spoonful of the peach and olive salsa. Finish with an extra drizzle of olive oil, a little black pepper and any additional fresh basil you like.1 avocado, 2 tablespoon cottage cheese
