Jerk Chicken Breast with Spanish Rice

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Pat the chicken breasts dry with paper towels. Rub both sides of the chicken breasts with the jerk seasoning and 1/2 tbsp of olive oil. Set aside to marinate while you prepare the rice.

3. 3

   In a large skillet or saucepan, heat the remaining 1/2 tbsp olive oil over medium heat. Add the diced onion and cook for 2 minutes until softened.

4. 4

   Add the minced garlic and diced red bell pepper to the pan. Sauté for another 2 minutes until fragrant.

5. 5

   Stir in the uncooked Spanish rice and toast for 1 minute, stirring frequently.

6. 6

   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

7. 7

   While the rice is cooking, heat a grill pan or oven-safe skillet over medium-high heat. Sear the marinated chicken breasts for 2-3 minutes per side until golden brown.

8. 8

   Transfer the chicken breasts to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 75°C (165°F).

9. 9

   Remove the chicken from the oven and let it rest for 5 minutes before slicing.

10. 10

    Fluff the cooked rice with a fork and stir in the chopped fresh cilantro.

11. 11

    Serve the sliced jerk chicken breast over the Spanish rice. Enjoy!