Yummy chicken breast with sweet peppers, honey, garlic and jasmine rice.
This dinner is super easy to make and easy clean up.
- Large lasagna pan
- Cutting board and knife
- Hot mitts
- 2 chicken breasts
- 2 each, yellow, orange and red sweet peppers cut into bite sized sections
- 1 can of chunk pineapple do not drain
- Minced garlic
- Salt and pepper
- Jasmin rice
Preheat oven to 350°
Cut out 1 large sheet of tinfoil.
On top of your chicken cover entirely with honey, minced garlic, pineapple, peppers then salt and pepper. Pull up the sides of the tin foil and pour some of the pineapple juice on top.
Cover with another piece of tinfoil, then fold up all your edges to make a sealed bag.
Repeat for other chicken breast.
Place in your lasagna dish, bake for about 30 to 40 minutes, it depends on the size of your chicken. Chicken should be cooked through with no pink.
While chicken is cooking make your rice.
Serve chicken over rice with the entire contents of your tinfoil bag including the drippings.
Add salt and pepper to taste.