Directions

1

In a food processor, blend onions, thyme, jalapeños, ginger and garlic with canola oil.  Add sugar, spices and soy. If to dry, add more canola oil.

2

Pour marinade into a glass bowl and whisk in the apple cider vinegar and lime juice. ​

3

Reserve half of the marinade and pour the rest on the chicken breasts. Seal and refrigerate for at least 2 hours. You can do this the night before and let it marinade for extra goodness.

4

​Preheat oven at 375.  Turn the cook top on to medium high heat, spray cooking oil on a pan and sear the marinated chicken breasts to seal the juices in. 2 minutes each side or until browned.

5

​Lay the breasts on a lined baking sheet and spoon that reserved marinade on top. Go as heavy or as light as you like. Bake each side for 9 minutes, spoon more marinade over the other side of the chicken​

6

Mix rice with coconut milk and chicken broth. Bring to a boil and then reduce to simmer. Add more coconut oil if you need more liquid.

7

Remove chicken from oven and let it rest for 5 minutes before slicing into it. ​

8

Season rice with salt and fold in fresh cilantro.