Take the chicken out of the fridge and let it come closer to room temperature for about 10–15 minutes. Rinse the chicken pieces under cold running water and pat them completely dry with paper towels. Trim away any excess fat or loose pieces of skin using a sharp knife or kitchen scissors. Season all sides generously with salt and black pepper, then set aside.

In a small bowl, combine the olive oil, fresh lime juice, honey, Dijon mustard, a pinch of salt, and a generous crack of black pepper. Whisk well with a fork until the honey is fully incorporated and the marinade is smooth and slightly thick. If desired add a minced, or finely chopped, garlic clove.

Place the seasoned chicken pieces in a shallow dish or bowl large enough to hold them in a single layer. Pour the marinade over the chicken and turn each piece to coat thoroughly on all sides, including underneath.

Cover and marinate for 30 minutes at room temperature, turning the pieces over after 15 minutes. Do not discard any leftover marinade.

Place a large oven-proof frying pan or skillet over medium-high heat. Add 1–2 tablespoons olive oil and heat until shimmering. Lift the chicken from the marinade and place it in the pan, skin-side down if applicable.

Cook undisturbed for 4–5 minutes until deeply golden and slightly caramelized, then flip and cook for another 3–4 minutes until browned all over.

Reduce the heat to medium. Add the peach slices to the pan around the chicken and pour in any remaining marinade. Cook for 2–3 minutes, gently tossing the peach slices once or twice so they soften, caramelize, and pick up color on both sides.

Preheat the oven to 180°C (360°F). Transfer the oven-safe pan to the oven, or transfer everything to an oven-proof baking dish with all pan juices and caramelized bits. Bake for 20 minutes, until the chicken is fully cooked through, or until the juices run clear when the thickest part is pierced.

While the chicken bakes, peel the cucumber, trim both ends, and dice it into small cubes. Place in a medium bowl. Peel and finely chop the red onion, then add it to the cucumber. Drizzle with olive oil, season generously with salt and freshly cracked black pepper, and toss well. Taste and adjust with more salt, oil, or a small squeeze of lime if desired. Cover and refrigerate until serving.

Remove the chicken from the oven and let it rest for 5 minutes. Plate the chicken with the caramelized peach slices, spooning the pan juices over the top. Serve alongside the chilled cucumber and red onion salad. If desired, serve with cooked rice, quinoa or couscous!

Enjoy!!

★ Nutrition Highlight: Dijon mustard is made from mustard seeds, which are a notable source of selenium and glucosinolates — sulfur-containing compounds that, when metabolized, support the body’s detoxification pathways and have been studied for their anti-inflammatory properties.