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Kat's Island Chicken
Kat's Island Chicken
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Caribbean-inspired dish: Seasoned chicken and fruit over rice with black beans. Family-friendly and delicious!
Ingredients:
  • paprika to taste
  • seasoned salt to taste
  • ground black pepper to taste
  • 8 skinless, boneless chicken breast halves
  • 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 your oven to 375 degrees F (190 degrees C) and lightly grease a medium glass baking dish.
  • Lay the chicken breasts in the baking dish, generously season with paprika, seasoned salt, and pepper. Surround the chicken with pineapple, orange, lemon, and red bell pepper slices, setting aside a few for garnish.
  • Place the chicken in the preheated oven, allowing it to bake uncovered for 20 minutes. Then, turn the chicken over and generously season it with paprika, seasoned salt, and pepper. Return it to the oven and bake for an additional 10 minutes, or until the chicken juices run clear.
  • Prepare the Spanish rice following the package instructions and warm the black bean soup in a pot over medium heat. Serve each cooked chicken breast with some fruits and red bell pepper over the rice, topped with a spoonful of black bean soup. Garnish the dish with the remaining uncooked fruits and pepper slices.

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