Dragonfire Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Chicken:2 chicken breasts, skin & fat trimmed away1 Pineapple Glaze (See https://recipes.sparkpeople.com/recipe-detail.asp?recipe=547293 for the recipe - very quick and easy to make) You can also just bake the chicken with a can of pineapple rings for a lower calorie version.1 can of mandarin oranges for garnish2 cups of cooked brown ricesalt & pepperPico de Gallo (Salsa)2 medium tomatoes, chopped1/2 green pepper, chopped finely1/2 red pepper, chopped finely1 cup pineapple, chopped (canned or fresh)1/2 cup diced red onion2 tablespoons minced cilantro1 tablespoon lime/lemon juice1/4 teaspoon coarse salt
Preheat oven to 375.
To make the chicken, arrange breasts in a glass dish and cover with plenty of cracked black pepper and the pineapple glaze. Sometimes I add a can of crushed pineapple to the bottom of the pan as well. Cover the pan with foil and bake for approximately 45 minutes.
Meanwhile, cook 2 cups of brown rice and prepare the pico de gallo.
Chop the tomatoes, onions, peppers, and pineapple into fine pieces and place them into a bowl. Add the cilantro (fresh or dried), a generous squirt of lime juice, and a big dash of coarse sea salt. Stir gently and toss it into the fridge so you're not tempted to eat it all before the chicken is cooked.
Serve the chicken over rice, topped with 1 cup of the salsa & mandarin orange sections.
Notes:
- If you like things spicier, you can add jalapenos or chilis to the pico.
- The calories aren't included for the pineapple glaze. It's approximately 100 calories per 2 tbsp. You won't need a lot with the amazing salsa though!
Number of Servings: 2
Recipe submitted by SparkPeople user FILIGREE.
To make the chicken, arrange breasts in a glass dish and cover with plenty of cracked black pepper and the pineapple glaze. Sometimes I add a can of crushed pineapple to the bottom of the pan as well. Cover the pan with foil and bake for approximately 45 minutes.
Meanwhile, cook 2 cups of brown rice and prepare the pico de gallo.
Chop the tomatoes, onions, peppers, and pineapple into fine pieces and place them into a bowl. Add the cilantro (fresh or dried), a generous squirt of lime juice, and a big dash of coarse sea salt. Stir gently and toss it into the fridge so you're not tempted to eat it all before the chicken is cooked.
Serve the chicken over rice, topped with 1 cup of the salsa & mandarin orange sections.
Notes:
- If you like things spicier, you can add jalapenos or chilis to the pico.
- The calories aren't included for the pineapple glaze. It's approximately 100 calories per 2 tbsp. You won't need a lot with the amazing salsa though!
Number of Servings: 2
Recipe submitted by SparkPeople user FILIGREE.
Nutritional Info Amount Per Serving
- Calories: 522.0
- Total Fat: 3.7 g
- Cholesterol: 41.2 mg
- Sodium: 379.3 mg
- Total Carbs: 98.8 g
- Dietary Fiber: 10.1 g
- Protein: 25.9 g
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