July 27, 2017

Mexi-Lime Grilled Chicken

Whipped this beauty up last night with ingredients we just had laying around and it was DELISH!

Many of you requested the recipe, so I wanted to make sure I got this up on the blog ASAP for you guys! Highly encourage you to make this one - it was a family fav!

If you have kiddos who can't do spice, or if you're just sensitive to spiciness yourself, use the MILD Rotel instead of the Mexican one and of course choose MILD salsas, etc wherever you see that in the recipe. You control the heat in this one :)

Hope you and your family love this one as much as we did!

Mexi-Lime Grilled Chicken

Recipe from: Payton Peoples
Serves 4-6

6 boneless skinless chicken breasts
1/2c lime juice
1/2c EVOO
1tbsp Honey
1tbsp garlic, minced
Garlic Salt (to taste)
Pepper (to taste)
2c rice
3.5c water
1/2c Restaurant Style Salsa
1tsp butter
1 can Organic Black Beans
1 can Organic Corn
1 can Mexican Style Rotel
1tsp ground cumin


1. Mix the lime juice, EVOO, honey, garlic, salt & pepper and pour into Ziplock bag. Add chicken breasts and marinate in the refrigerator for 6-8 hours.
2. Grill chicken on medium high heat, 4-5 minutes per side or until cooked through. Once off grill, top with Mexican style or Monterray Jack cheese and cover with foil. Let cheese melt.
3. Add rice to rice cooker and add water, salsa & butter. Add garlic salt to taste. Let cook until fluffy.
4. Open cans of beans and corn and drain & rinse. Add to stovetop with entire can of Rotel - do NOT drain this can. Add garlic salt to taste and cumin. Heat on stove top until heated through completely.
5. Serve with rice plated first, black bean and corn salsa next and top with grilled chicken.
6. Enjoy!

Optional toppings - pico, diced jalapeƱos, sour cream, lime wedges, salsa

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