Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts
  • 1 cup Grace Jerk Marinade (plus 1/4 cup more reserved)
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 1/2 cups Grace Coconut Water
  • 2 bell peppers (thinly sliced)
  • 1 medium zucchini (thinly sliced)

Instruction

  • Place the chicken in a baking dish or large bowl with the marinade, turn to coat. Cover and refrigerate for 4 hours (preferably overnight).
  • Heat oil in a large pan over medium heat.
  • Add the chicken, discarding excess marinade, and cook for 3-4 minutes per side, until slightly browned. Remove chicken from pan and set aside on a plate.
  • Add rice, thyme, allspice, salt and brown sugar to the pan, and cook, stirring frequently for 2 or so minutes. Add the coconut water, and scrape any bits off the bottom of the pan.
  • Cover and simmer for 20 minutes (don't be tempted to peak or stir).
  • After 20 minutes, add the bell peppers and zucchini to the pan, and stir into the rice.
  • Place the chicken on top of the rice, cover, and cook for another 10-15 minutes, until chicken is cooked through and vegetables are tender.
  • Brush the chicken with the remaining ¼ cup of marinade prior to serving.