Ingredients

• 1 tbsp Olive oil
• 1 small Chicken Breast, butterflied
• 1/2 Lime
• 1/2 cup Rice
• 1 1/4 cup Organic Chicken Stock
• 1 tbsp Raisins
• 1 tbsp Coconut
• 2 tbsp crushed Pineapple
• Black Pepper
• Mango Chutney
• Cilantro

Directions

1. Chop 1/4 onion into small pieces, saute in 1 tbsp oil in sauce pan until softened.
2. Add rice and stir to coat with oil about 2 minutes, then add Chicken Stock, raisins, pineapple and coconut. Stir to mix.
3. When rice boils, reduce heat to low and simmer until water is absorbed ~ 15 mins.
4. Butterfly then saute chicken breast in olive oil. Add black pepper to taste.
5. After chicken is browned on both sides, squeeze the juice on 1/2 a lime onto the chicken, reduce heat until rice is done. (turn heat off and cover if chicken begins to dry out.)
6. When rice is done, mound rice on plate, arrange chicken breasts on top, Garnish with Mango Chutney and Cilantro.