Inspiration: Food.com
Don’t you dare use regular brown rice. The sweetness of the coconut nicely offsets the sharpness of the Mojo.
Ingredients
½ cup orange juice, sour (fresh is ok)
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon crushed red pepper flakes
4 chicken breast halves, skinned
1 cup coconut rice
½ cup green onions, thinly sliced
Preparation
Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
Preheat oven to 375 degrees.
Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done. Serve with coconut rice and green onions.
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