By emensah m
Prepare the marinade by blending pineapple juice, apple cider vinegar, orange juice, garlic, ancho chili powder, cumin, oregano, olive oil, salt, and pepper in a blender until smooth.
Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Ensure that the chicken is well coated. Marinate in the refrigerator for at least 20 minutes.
While the chicken is marinating, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and slightly charred. The internal temperature should reach 165°F (75°C).
Once the chicken is done, let it rest for a few minutes before slicing it thinly. This allows the juices to redistribute.
Serve the sliced chicken over a bed of cooked rice. Optionally, garnish with some fresh cilantro or a squeeze of lime for added flavor.
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By emensah m
This recipe is ready in 45 minutes and features chicken breasts, rice, pineapple juice and other delicious ingredients. Contains 480 calories total.
Prepare the marinade by blending pineapple juice, apple cider vinegar, orange juice, garlic, ancho chili powder, cumin, oregano, olive oil, salt, and pepper in a blender until smooth.
Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Ensure that the chicken is well coated. Marinate in the refrigerator for at least 20 minutes.
While the chicken is marinating, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and slightly charred. The internal temperature should reach 165°F (75°C).
Once the chicken is done, let it rest for a few minutes before slicing it thinly. This allows the juices to redistribute.
Serve the sliced chicken over a bed of cooked rice. Optionally, garnish with some fresh cilantro or a squeeze of lime for added flavor.
Calories per Serving: 480
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