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Kat's Island Chicken

Kat's Island Chicken

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KRAZYKAT82

If you've ever been to the Bahamas you'll love this dish.... It takes you back there. It's EASY, filling, well balanced, and good for a larger family or small gathering.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 75.8g
  • 24%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2130 mg
  • 85%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  2. Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  3. Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  4. While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
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Reviews

mmcaters1
12
2/4/2006

While very visually appealing onthe plate, I will need to tweak this recipe. I found the paprika to be a bit "abrasive" and believe a marinated chix breast will bring more depth to the recipe - looked great, though! I tried this recipe on 140 guests last week for possible addition to my catering menu, and no one asked for the recipe, so I know it needs some work.

Melissa Wilson Martin
11
9/8/2010

This cooked up really well the chicken was great. I was however bothered by the citrus that was cooked with the chicken. I couldn't stand the thought of eating it, so I tossed it and cut up additional citrus that I served with the chicken in it's raw natural state. This was more to my taste of course and I found it a great solution.

GirlX
10
7/18/2005

I really LOVED the way this recipe turned out!! I actually used a bit of Caribbean Jerk spice on the chicken (because we like it HOT HOT HOT!) and it really blended very well with the fruits. It was SO easy to make - completely foolproof. I will most definitely make this again, my husband and I felt like we were on our honeymoon back in Jamaica again! :)