Ingredients

Chicken

4 chicken breasts, pounded to 2 cm thick 

3 tablespoons olive oil, plus more for pan frying

3 cloves garlic, minced

1 lime zested

1 teaspoon turmeric 

1/2 teaspoon chili powder 

1/2 teaspoon cinnamon

1 tablespoon honey

1 1/4 teaspoon fine sea salt

Baked Veggies/Fruits

1-2 tablespoons olive oil

2 cups pineapple, cut into 2 cm chunks

1 red pepper, cut into 2 cm pieces

1 green pepper, cut into 2 cm pieces

1 onion, cut into 2 cm pieces

Salt and pepper to taste

Coconut rice

1 cup brown jasmine rice, rinsed

1 400ml can of light coconut milk 

1 1/3 cup water 

Directions

1. Mix the oil, garlic, lime zest, turmeric, chili powder, cinnamon, honey, and salt in a small bowl. Pour the marinade over the chicken in a larger bowl and ensure they are evenly coated, massaging the marinade in. Marinate for 4 hours, up to 24 hours in the fridge. 

2. Prepare the rice. Add the jasmine rice, coconut milk, and water to a rice cooker and set it to the whole grain setting. 

3. Preheat the oven to 425F. On a lined baking sheet place the peppers, pineapple, and onion and toss with 1-2 tablespoons of olive oil and some salt and pepper. Bake for 25-30 minutes until the edges are browned. 

4. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and pan-fry the breasts in batches, being sure to not overcrowd the pan. Cook about 4-5 minutes a side. Lower the oven to 350F and place the pan in the oven for an additional 5-10 minutes until cooked through to an internal temperature of 165F. If you do not have a cast iron pan or a pan that is oven safe, simply place the chicken breasts on a baking sheet to cook in the oven.

5. To serve, add some coconut rice, tropical veggies/fruits and a chicken breast to each plate. 

Notes

If you prefer not to cook the rice in a rice cooker, as there is a bit more cleanup, cook it in a pot on the stove. Combine the coconut milk and 1 cup water in a medium pot. Bring it to a boil over medium-high heat, but stay nearby because it likes to bubble over. Add the rice, stir, and reduce heat as necessary to prevent it from boiling over. Let the rice simmer away, uncovered, for 30 minutes, then strain off any excess liquid and return the rice to the pot. Cover the pot and let it rest for 10 minutes, then fluff with a fork and cover again to keep warm.