Instructions:

Lemon Prep:

Using a fine grater or zester, remove the zest from the lemon being careful not to get any pith, (the white part of the skin of the fruit) Put the zest in a bowl for later use. Roll the lemon on counter or between hands to soften pulp. Slice the lemon in half and salvage the juice being careful not to get any seeds. Set this aside as well.

Rub Prep:

In a spice shaker combine salt, cinnamon, lemon zest, paprika, and both peppers. Shake well to combine.

Rice Prep:

In a large heavy pot place rice and chicken broth over medium heat. Cook according to rice directions. Add about 1 TBS of seasoning mixture to the rice. at about 10 minutes before rice is done add the lemon juice holding back about a tsp for each breast. for drizzling at table.

Chicken Prep:

Lightly brush chicken breasts with oil and season with mixture. You can either fry or grill chicken to your liking. Lay finished rice in casserole dish and cover with chicken. Place in 350 degree oven until chicken reaches and internal temperature of 161° in thickest part of the biggest breast. Serve with dinner rolls.