Ingredients
4
4 servings
- •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
- •0.5 teaspoon chili powder
- •0.5 teaspoon ground nutmeg
- •4 skinless, boneless chicken breast halves
- •1 cup uncooked rice
- •1 1/2 cups water
- •8 ounces sliced pineapple
- •2 tablespoons cilantro
- •1 teaspoon olive oil
- •1 pinch garlic salt
- •1 pinch black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
- Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
- Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.
- Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.
Nutritional Facts
Per 4 servings
- Calories: 367
- Carbohydrate: 51g
- Fat: 5g
- Fiber: 2g
- Protein: 29g
- Sugar: 12g
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