1 1/2 pounds chicken breasts or tenders cut into pieces
1 cup uncooked long grain rice
1/4 cup chopped roasted red peppers, drained
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons sweet BBQ sauce
2 cloves minced garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 bunch green onions, sliced thin tops and all
2 cups chicken broth, boiling
chopped fresh parsley for garnish

  • Whisk together the olive oil, lemon juice, BBQ sauce, chicken broth, garlic and 1/2 of the salt and pepper.
  • In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
  • Preheat oven to 375 degrees.
  • Spray a 9×9 baking dish with PURE.
  • Place rice, onions and red peppers in the baking dish.
  • Sprinkle with remaining salt and pepper.
  • Remove chicken pieces from the marinade to a plate.
  • Stir remaining marinade into the boiling water and then stir that into the rice.
  • Evenly layer chicken pieces over rice.
  • Cover tightly with foil.
  • Bake 1 hour or until all the liquid is absorbed and rice is tender.
  • Sprinkle with fresh parsley as garnish.

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