Grilled Mexican Chicken over Rice

• Ready In: 44 mins
• Serves: 4

Ingredients

• 1⁄4 cup  orange juice
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cumin
• 2  cloves garlic, minced
• 4  boneless skinless chicken breast halves
• 3  cups  hot cooked  instant rice
• 1⁄2 cup salsa

Directions

1. In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
2. Add chicken breast halves; turn to coat well.
3. Let stand at room temperature for 15 minutes to marinate.
4. If marinating chicken for more than 15 minutes, cover and refrigerate.
5. Meanwhile, heat grill.
6. Cook rice as directed on package, omitting margarine and salt.
7. When ready to grill, oil grill rack.
8. Remove chicken from marinade; discard marinade.
9. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
10. Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
11. Thinly slice each chicken breast half.
12. Serve over hot cooked rice; top with salsa.
13. Broiler directions: Marinate chicken and prepare rice as directed above.
14. Line broiler pan with foil; spray rack with non-stick cooking spray.
15. Remove chicken from marinade; discard marinade.
16. Place chicken on sprayed rack.
17. Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
18. Serve as directed above.