Pan Roasted Chicken Breasts with Rice and Vegetables

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.