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About the Dish

  • Basmati Rice

    Basmati Rice

  • Shallot


  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Smokin' Jerk BBQ Saucinade from Nature's Kitchen

    Smokin' Jerk BBQ Saucinade from Nature's Kitchen

  • Orange


  • Lime


  • Black Beans

    Black Beans

  • Bell Pepper

    Bell Pepper

  • Cilantro



MISE EN PLACE Halve chicken crosswise. Peel and thinly slice shallot. Zest orange, then peel and cut flesh into sections. Zest and juice lime. Core and dice bell pepper. Pick and roughly chop cilantro leaves. Rinse and drain beans.
In a small saucepan with a lid, combine rice, shallot, 1/4 teaspoon PeachDish Salt and 1 1/2 cups water. Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
Season chicken on all sides with total 1/4 teaspoon PeachDish Salt. Place in small bowl, and coat in 1 tablespoon jerk sauce.
Warm 1 teaspoon olive oil in skillet over medium heat. Add chicken and jerk sauce. Cook until browned on one side, turn with tongs, and continue cooking until chicken is cooked through, 3 to 4 minutes per side. The sauce will darken, but reduce heat if it begins to scorch. Transfer to 2 dinner plates to rest.
Pour rice into a large bowl and fluff with fork. Stir in remaining 1 tablespoon jerk sauce, 1 teaspoon olive oil, orange zest and lime zest.
Stir black beans and bell pepper into rice mixture. Season to taste with PeachDish Salt. Divide between dinner plates.
Drizzle chicken and rice salad with lime juice. Scatter oranges and cilantro over top, serve and enjoy!