My chiropractor appointment ran long tonight and I got home at 6pm thanks to the WONDERFUL Orlando traffic.
I usually try to zen out and relax on the way home from the chiropractor, but it’s really difficult when there are so many idiot/frustrating/ridiculous drivers on the road. It’s all hurry up and wait. I especially love it when people cut me off and then the lane they were previously in speed up. That’s some serious karma.
So, it took about a half an hour to go less than 8 miles. AWESOME. Good thing I had planned on making a super easy and quick recipe tonight. It took about 5 minutes to prep and 15 minutes to cook — and it was healthy!
I pretty much followed this recipe, only I forgot to buy scallions (oops) and I used Uncle Ben’s Ready Rice (Long Grain Wild Rice – I was feeling lazy about my rice).
- 1 cup long-grain white rice
- 1/4 cup cider vinegar
- 1/4 cup spiced rum or orange juice (I used rum because we had it – would use OJ if we didn’t)
- 2 tablespoons jerk sauce (such as Pickapeppa Sauce) (I had no idea this sauce existed, but I found it at Publix)
- 1 tablespoon grated fresh ginger
- 4 6-ounce boneless, skinless chicken breasts (I used chicken tenderloins)
- kosher salt and pepper
- 1 tablespoon olive oil
- 1 15-ounce can black beans, drained and rinsed
- 8 ounces fresh pineapple, cut into 1-inch pieces
- 1 bunch scallions, sliced
- Cook the rice according to the package directions.
- Meanwhile, combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.
- Pound the chicken to an even thickness (I did not do this – IMO meat pounding was not necessary). Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat the oil in a skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture.
- Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.
- Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve the rice and pineapple mixtures with the chicken. (I put the rice, beans, and pineapple in one bowl, the less dishes the better.)
The verdict: It was really good and REALLY easy. The kids (OK, just L) were starving when I got home, so the less they had to wait the better. L had a full plate (surprise, surprise), and B had 4 pieces of chicken and 4 bites of the rice and then declared he was, “Full!” Ummm… sure buddy. At least he ate some chicken. Usually he avoids it, so I consider it a small victory. I have definitely learned that you have to pick your battles!