Season chicken with fine sea salt and pepper. Heat extra virgin olive oil in large skillet over medium heat.
Add chicken, cooking until browned and cooked through. Remove to a paper towel lined plate to drain.
In the same skillet add roasted red pepper and cook for 2 minutes. Add peach liquid (NOT PEACHES), salsa, frozen orange juice concentrate and crushed red pepper, if desired. Bring to a low simmer, approximately 3-4 minutes.
Add peaches and cilantro, stirring to combine. Add chicken, toss to coat with sauce and continue to cook for 2 minutes.
Serve chicken and sauce over rice. Enjoy!
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