1.5 pounds boneless, skinless chicken breasts, each breast divided into two pieces
Kosher salt and black pepper
2 tablespoons olive oil, plus more for oiling the skillet
1/3 cup peach preserves
1 chipotle pepper, minced, plus 1 teaspoon adobo
2 teaspoons low-sodium soy sauce
1 teaspoon cumin
Juice of 2 limes, plus lime wheels to serve
2 cloves garlic
Sliced green onion and/or cilantro, to top
Season the chicken breast pieces generously with kosher salt and black pepper. Place the chicken in a large, sealable plastic bag. Pour in the olive oil, peach preserves, chipotle pepper, adobo sauce, soy sauce, cumin, lime juice, and garlic. Seal and knead the bag with your hands to combine the ingredients and fully cover the chicken. Allow to marinate for at least 30 minutes.
Lightly oil a skillet over medium-high heat. Remove the chicken from the marinade and cook about 4 minutes on each side, brushing with additional marinade halfway through, or until thermometer reads 160°F and the sauce has browned on each side.
Top with green onion and cilantro and serve with lime wheels