Grilled Mexican Chicken over Rice

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 44mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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