Ingredients
8
8 servings
- •8 skinless, boneless chicken breast halves
- •paprika to taste
- •seasoned salt to taste
- •ground black pepper to taste
- •1 fresh pineapple - peeled, cored and cubed
- •1 orange, sliced
- •1 lemon, sliced
- •1 red bell pepper, diced
- •3 (6.8 ounce) packages Spanish-style rice mix
- •2 (11 ounce) cans black bean soup, undiluted
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
- Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
- Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
- While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
Nutritional Facts
Per 8 servings
- Calories: 478
- Carbohydrate: 76g
- Fat: 5g
- Fiber: 8g
- Protein: 35g
- Sugar: 12g
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