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Pan Roasted Chicken Breasts with Rice and Vegetables

2022-04-09
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    160
  • Carbohydrates

    0 g
  • Cholesterol

    17 mg
  • Fat

    4 g
  • Fiber

    0 g
  • Protein

    31 g
  • Saturated Fat

    2 g
  • Serving Size

    1
  • Sodium

    74 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0 g
  • Potassium

    285 mg
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Pan-roasted chicken breasts with rice and vegetables. This recipe belongs to Caribbean Cuisine. Marinated chicken breasts with rice and vegetables cooked in the pan.This delicious chicken recipe adapted from http://sweetpeasandsaffron.com

Ingredients

  • 2 large skinless and boneless chicken breasts
  • 1 cup (250 ml) Grace Jerk Marinade plus 1/4 cup (60 ml) more,reserved
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2ยฝ cups (625 ml) Grace Coconut Water
  • 2 bell peppers,thinly sliced
  • 1 zucchini,thinly sliced

Method

Step 1

In a large bowl, combine chicken breasts and 1 cup (250 ml) of Grace Jerk Marinade. Turn chicken to coat well with marinade. Cover and refrigerate for at least 4 hours.

Step 2

Remove marinated chicken breasts refrigerator, discarding any excess marinade. Heat olive oil in a large pan over medium heat. Add chicken and cook for 7-8 minutes, turning once, until lightly browned.

Step 3

Remove browned chicken breasts from the pan and transfer to a large plate. Cover and set aside.

Step 4

Add rice, dried thyme, allspice, salt, and brown sugar to the pan. Cook, stirring, for 2 minutes. Stir in coconut water, scraping any browned bits off the bottom of the pan.

Step 5

Reduce heat to low. Cover the pan and simmer for 20 minutes.

Step 6

Stir in the remaining vegetables. Arrange cooked chicken on the top of rice. Cover and cook for a further 10-15 minutes, or until chicken and vegetables are tender.

Step 7

Remove cooked chicken, rice, and vegetables from the pan. Transfer to serving platter. Brush with remaining 1/4 cup (60 ml) of spicy marinade. Slice chicken and transfer to individual plates. Serve hot.

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