Description
For something a little more light and fun, but still pretty easy.
Ingredients
- 1 tablespoon light brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground nutmeg
- 4 skinless, boneless chicken breast halves
- 1 cup uncooked white rice
- 1 ½ cups water
- 1 (8 ounce) can sliced pineapple in juice, drained – divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 1 pinch garlic salt
- 1 pinch ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the light brown sugar
- 1 teaspoon of black pepper
- thyme
- cumin
- 1 teaspoon of garlic salt
- paprika
- chili powder
- and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture
- and place into a 9×9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken
- if desired.
- Bake in the preheated oven until the chicken is lightly browned
- no longer pink inside
- and the juices run clear
- about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
- While chicken is baking
- bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 20 to 25 minutes.
- Chop half the pineapple slices. Mix the chopped pineapple
- cilantro
- and olive oil into the cooked rice
- and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork
- and transfer to a serving platter. Serve with the baked chicken
- topped with remaining pineapple slices.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4