Baked Lemon and Herb Chicken Topped with Pineapple Salsa and paired with Jasmin Rice and Sautéed Green Beans

Ingredients

5 Skinless Chicken Breast

4 Robert Is Here lemons juiced

5 T Montreal Chicken Seasoning

5 T Garlic Powder

5 T Lemon & Herb

1 ½ Stick butter

4 Robert Is Here garlic cloves minces

1 Jar of Robert Is Here pineapple salsa

1 bag of Robert Is Here green beans

2 Cups Jasmin rice

4 Cups water

Salt and pepper to taste

MOP(Method Of Prep)

Preheat oven to 350 and line your baking dish with foil. Start

out by juicing two of the lemons on both sides of chicken and

then combine all seasonings in a bowl and season chicken.

Using the half stick of butter in small saucepan and add two of

the minced garlic until fragrant, then juice the other two

lemons into the garlic- butter and brush lemon garlic butter on

chicken. Bake in oven for thirty minutes or until fully cooked.

In a microwave safe dish add the two cups of rice, four cups of

water and two tablespoons of butter. Cover with lid or saran

wrap and microwave for twenty eight minutes. When finished,

use fork to stir rice and season with salt and pepper to taste.

In a sauté pan or electric skillet, use remaining butter and

minced garlic and add green beans and sauté until fork tender.

Once the chicken is done, let rest for five minutes, then plate

and top chicken with the Robert Is Here pineapple salsa and

Bon Appètit