1. Mix together the olive oil, lime juice, cayenne pepper and paprika and marinate the chicken breasts for 2-6 hours. 2. Heat the vegetable oil in a saucepan and sauté the onion and green pepper. Add the rice and mix well, then stir in the water or chicken stock and simmer for 10 minutes or until the rice is cooked. 3. Meanwhile, cook the chicken in a non-stick frying pan or on a ridged grill pan for 15–20 minutes until cooked through. 4. Add the parsley and cilantro to the rice and serve with the chicken and lime wedges to squeeze over. ---------------------------------------------------------------------------
Nutrition
Ingredients
