Bird of Paradise
Transform your dinner table into a tropical escape with the vibrant "Bird of Paradise" recipe, a feast for both the eyes and the palate. This dish pairs tender, oven-roasted chicken breasts seasoned with a smoky garlic-paprika rub and nestled atop fragrant coconut jasmine rice. The real star, however, is the refreshing fruit salsa—a medley of diced pineapple, mango, red bell pepper, and red onion, brightened with lime juice and cilantro for a sweet and zesty finish. Perfect for a light yet satisfying meal, this recipe balances savory and tropical flavors effortlessly in just under an hour. Serve it as a colorful centerpiece at your next gathering or a weeknight escape to the tropics, and watch as your guests savor every tropical-infused bite. Keywords: tropical chicken recipe, fruit salsa, coconut rice, Bird of Paradise recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup pineapple, diced
- 1 cup mango, diced
- 1 medium red bell pepper, finely chopped
- 0.5 medium red onion, finely chopped
- 1 medium lime, juiced
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a seasoning rub.
Rub the seasoning evenly over the chicken breasts and set aside.
Heat a large oven-safe skillet over medium-high heat. Add the seasoned chicken and sear for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the rice. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.
Fluff the cooked coconut rice with a fork and set aside.
In a mixing bowl, combine diced pineapple, diced mango, chopped red bell pepper, chopped red onion, lime juice, and cilantro to create the fruit salsa. Mix well and season with a pinch of salt if desired.
Once the chicken is done, let it rest for 5 minutes before slicing.
Assemble the dish by serving the sliced chicken over the coconut rice, topped with a generous spoonful of the fruit salsa. Garnish with extra cilantro if desired.
Serve immediately and enjoy your flavorful Bird of Paradise!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 19.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
