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1
In the afternoon, or at least one hour before making the dish, combine the olive oil,juice.
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2
Place chicken breast in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour.
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3
Make sure that the marinade coats the meat.
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4
The rest of this process should only take 20 minutes if the steps are followed in order.
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5
Remove the chicken and place on a hot grill ( total cooking time will be 20 minutes.)
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6
and immediately proceed to the next step.
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7
Add the water to the rice and place in a covered pan over a stove burner with a very low flame.
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8
( total heating time will be 15 minutes).
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9
After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over.
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10
Chop the onion and peppers and set aside.
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11
After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover.
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12
Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft.
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13
After the chicken has cooked for an additional 5 minutes ( 20 minutes total) remove from the heat.
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14
Remove the cover on the rice and stir in the heated onion and bell pepper.
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15
Pour the rice mixture on a plate and place the chicken breast on top.
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16
Salt ( I like lemon salt) and pepper to taste.
