Spicy Peach and Lemon Chicken with Spinach Couscous and Roasted Fingerling Potatoes

1Preheat your oven to 400°F (200°C).

2In a large bowl, combine the sliced white peaches (2), chopped jalapeno (1), lemon (1) juice, olive oil (2 tablespoons), garlic powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Mix well to create a marinade.

3Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

4While the chicken is marinating, prepare the fingerling potatoes (1 lb). Toss them with olive oil (2 tablespoons), salt, and pepper, and spread them out on a baking sheet.

5Roast the fingerling potatoes (1 lb) in the preheated oven for about 25-30 minutes, or until golden brown and tender, flipping halfway through.

6In a medium saucepan, bring the chicken broth (or water) to a boil. Stir in the couscous (1 cup), cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork and stir in the fresh spinach (2 cups) until wilted. Season with salt and pepper to taste.

7In a large oven-safe skillet, heat a little olive oil (2 tablespoons) over medium-high heat. Remove the chicken from the marinade and place it skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown.

8Flip the chicken breasts over and add the remaining marinade and any peach slices to the skillet. Transfer the skillet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

9Once everything is cooked, serve the chicken on a bed of spinach couscous (1 cup) with roasted fingerling potatoes (1 lb) on the side. Garnish with lemon (1) zest for an extra burst of flavor.