6 tbsp. olive oil
6 tbsp. soy sauce (low-sodium)
6 tbsp. honey
3 tbsp. white vinegar
1 1/2 tbsp. dried thyme
1 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. ground allspice
1 tsp. pepper
4 skinless, boneless chicken breasts (4-oz. each)
2 c. hot cooked white rice

Preheat oven to 350°F. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish, mix well. Pierce both sides of each breast with a fork. Place in baking dish. Using tongs, turn chicken several times to coat.

Bake chicken, basting several times with sauce, for 30 minutes. Spoon cooked rice onto a serving platter. Arrange chicken over rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on the side.

Serves four.