Kats Island Chicken

If you’ve ever been to the Bahamas you’ll love this dish…. It takes you back there. It’s EASY, filling, well balanced, and good for a larger family or small gathering.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.

Step: 2

Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.

Step: 3

Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.

Step: 4

While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

Per Serving: 478 calories; protein 35.2g; carbohydrates 75.8g; fat 4.6g; cholesterol 67.2mg; sodium 2129.6mg.

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