Ancho Honey Chicken over Tropical Rice

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Ingredients:

Chicken:

2 tablespoons packed brown sugar

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Worchershire sauce

1 tablespoon ancho chile powder

1 teaspoon cayenne pepper

3/4 teaspoon salt

1 tablespoon canola oil

4 boneless, skinless, chicken breasts

Tropical Rice:

2 cups finely chopped cantaloupe

2 cups finely chopped fresh pineapple

1 red pepper, finely chopped

1/2 cup finely chopped red onion

4 cups cooked brown rice

1 cup toasted slivered almonds

2 tablespoons canola oil

Juice of one lime

3/4 teaspoon salt

Directions:

To make the chicken, heat oven to 350˚F. Place brown sugar, honey, vinegar, Worchershire sauce, ancho chile powder, cayenne pepper, and 1/4 teaspoon salt in a small saucepan and cook over medium heat for 5 minutes or until brown sugar is dissolved and mixture has reduced to 1/4 cup. Sprinkle chicken breasts with remaining 1/2 teaspoon salt. Place chicken breasts on a grill pan heated over medium high heat and sear chicken breasts on both sides for 1 to 2 minutes or until lightly browned. Place seared chicken in a 13×9-inch baking dish and use a pastry brush to rub half the glaze on all sides of the chicken breasts. Bake at 350˚F for 10 minutes. Remove from oven and baste with remaining glaze. Bake an additional 2 minutes at 350˚F or until chicken is cooked through and no longer pink in the center.

Meanwhile, make the tropical rice by mixing cantaloupe, pineapple, red pepper, and onion in a large bowl. Remove 1/3 cup fruit mixture for chicken garnish, if desired. Stir in rice, toasted almonds, canola oil, lime juice, and salt until well mixed.

To serve, place rice on 4 plates and top each with a piece of chicken and fruit garnish. Makes 4 servings.