TROPICAL PEPPER CHICKEN
Serves 4
Sweet with spice and everything nice!
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 Boneless Skinless Chicken Breasts
  2. 1/2 cup Agave Nectar
  3. 3 TBS of Red Pepper Flakes
  4. 1 TBS Black Pepper
  5. 1 TBS Salt
  6. 1 TBS Garlic Powder
Instructions
  1. Pre-heat oven to 350/df
  2. Butterfly chicken breasts (see photo below for example or google it for video, its very simple)
  3. In a small bowl mix in Agave and seasonings. Using 1/3 of mixture for each breast coat liberally and set aside to marinate.
  4. In the meantime tackle the pineapple. I recommend using a pineapple corer and getting it done in 60 seconds or less. See photos below. Cut pineapple in rings.
  5. Heat a large non-stick skillet to medium and sear the chicken for 2 minutes on both sides until caramelized. Do not clean skillet.
  6. Transfer chicken to a baking sheet and finish in oven until chicken reaches 160 degrees.
  7. While chicken is in oven add pineapple rings to the skillet, and cook until caramelized. They will soak up all the seasoning from the chicken.
  8. Add in Kale with a drizzle more of Agave and sauté until lightly withered.
The Wilkins Kitchen http://thewilkinskitchen.com/

Copyright 2016, The Wilkins Kitchen | Wilkins Leadership Group, Inc., All Rights Reserved