Ingredients
1 cup uncooked long-grain white rice
1.5 cups water
6 tbsp olive oil
6 tbsp soy sauce
6 tbsp honey
3 tbsp distilled white vinegar
1.5 tsp dried thyme
1.5 tsp ground paprika
0.5 tsp ground cayenne pepper
0.5 tsp ground allspice
1 tsp ground black pepper
4 skinless, boneless chicken breast halves
Directions
1
Preheat oven to 190°C (375°F).
2
In a medium saucepan, combine rice and water. Bring to a boil, then cover and reduce heat. Simmer for 20 minutes until tender.
3
In a bowl, mix olive oil, soy sauce, honey, and vinegar. Add in thyme, paprika, cayenne pepper, allspice, black pepper. Stir well.
4
Place chicken breasts in a medium baking dish. Coat them with the olive oil mixture.
5
Bake the chicken for 30 minutes in the preheated oven, basting occasionally with the olive oil mixture until fully cooked.
6
Serve the chicken over steamed rice, accompanied by the remaining olive oil mixture.
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