4 Servings 30 min Cook
4 Breast, bone removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
1 Cup Brown Rice
1/4 Strips Green Bell Pepper
1 Medium (2-1/2" dia) Onions
1 Cup Corn
1 Tsp Chili Powder
1/2 Tsp Paprika
1/2 Tsp, ground Cumin
2 Tsp Sugar
2 Tsp Lime Juice
1/4 Cup Olive Oil
1 Fl oz White Wine
Pre-heat oven to 425 degrees F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil.
Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through
Allow to rest for 10 more minutes before slicing.
Cook the rice according to package directions.
Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion, and corn.
Shake together the remaining ingredients for the vinaigrette and add to the bowl.
Toss to coat everything completely.
Divide amongst 4 serving plates, topping with the chicken.