Pan Roasted Chicken Breasts with Rice and Vegetables

pan roasted chicken breasts with rice and vegetables
  • Yield: 4 dishes
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Instant pot red beans and rice casserole recipe. Red kidney beans with herbs and rice coked in an electric instant pot. #instantpot #pressurecooker #dinner #healthy #vegetarian #vegan #homemade

    Instant Pot Red Beans and Rice Casserole recipe

  • Slow cooker keto Mongolian beef recipe. Beef flank steak with spices cooked in slow cooker. Healthy and tasty beef recipe. #slowcooker #crockpot #dinner #keto #glutenfree #diet #healthy #homemade

    Slow Cooker Keto Mongolian Beef Recipe

  • Instant pot creamy risotto with mushrooms. Italian risotto with porcini mushrooms cooked in an electric instant pot. #pressurecooker #instantpot #homemade #easy #risotto #italian #delicious #creamy #yummy #dinner #lunch

    Instant Pot Creamy Risotto with Mushrooms

  • The Best Homemade Instant Pot Tomato Sauce #pressurecooker #instantpot #homemade #sauce #delicious #vegetarian #vegan

    The Best Homemade Instant Pot Tomato Sauce

  • the best crock pot baked ziti recipe #pasta #dinner #healthy #delicious #lunch #crockpot #slowcooker

    The Best Crock Pot Baked Ziti Recipe

Nutritional Info

This information is per serving.

  • Calories

    160
  • Fat

    4 g
  • Protein

    31 g
  • Carbohydrate

    0 g
  • Fiber

    0 g
  • Sodium

    74 mg

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
  • 2½ 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) 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 for7-8 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 pan and simmer for 20 minutes.

Step 6

Stir in remaining vegetables. Arrange cooked chicken in 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.