Grilled Lime Chicken

Makes about 6 servings give or take.

Ingredients

2 lbs of Chicken Breast
Salt
Black Pepper
Chili Powder (it’s for taste, use as much as you want)
Garlic Powder
Olive oil (1/8 cup… or less-if you’re not using 2 lbs of chicken)
Fresh lime juice

You can cut the chicken into cubes or cut them in half, whatever you’d prefer. In a Ziploc bag add in all the ingredients. Shake it up and let it marinate for at least 30 minutes-2 hours (the longer you let it marinate, the more of the flavor it will soak up). Once you’ve let it marinate, pour the contents in a pan and let it cook with the juices. You can either grill it or cook in a pan, dealer’s choice!

Don’t forget some veggies!

If you’re cooking it in a pan, before the chicken is fully cooked (and there is still some juice left) add some of your favorite veggies to the mix so it can soak up the flavor. I typically add in tri-colored peppers (each bring different nutrients into the mix) and some cherry tomatoes. These are easy to grill too, but it may not get much flavor! You can always cook it in the pan and finish on the grill.

Maybe add in some carbs?

Rice pairs perfectly with this. Add ½ cup or 1 cup of (cooked) rice.

Here are two different styles of rice:

White Rice

Ingredients:

White Rice (you can use brown rice if you prefer, just keep in mind it will taste slightly different)
Water
Onions (if you’d like not EXTREMELY necessary, but it helps with taste)
Knorr Chicken Flavor Bouillon (comes in a powder or in cubes) Picture below
Olive oil (1 or 2 tbsp.)
Minced garlic

Knorr® Granulated Bouillon Chicken 7.9 oz

You can start off my adding some oil to the pot/pan (½ tablespoon or less) cook the onions and garlic in pan until browned then add the rice. Once the rice has browned a bit, slowly add in water. Add in the Knorr Chicken Flavor Bouillon. Stir and let it boil, Once it starts boiling lower the temperature, place the lid on top and let it simmer, stirring occasionally. Sometimes I’ll add in some frozen veggies that have peas and carrots at this point, but that’s optional. (You can skip cooking the rice and just go straight into boiling the water and rice, with the bouillon, if you’d like.)

“Mexican” Rice

Ingredients:

White Rice (you can use brown rice if you prefer, just keep in mind it will taste slightly different)
Water
Onions (if you’d like not EXTREMELY necessary but it helps with taste)
Knorr Chicken Flavor Bouillon
Olive oil (1 or 2 tbsp.)
Minced garlic
2-3 tomatoes
Black pepper

You can start off boiling the tomatoes until the “skin” looks like it can be peeled off. Take them out before they become soggy and let it cool down a bit. Once cooled, peel off the “skin”. In a blender add the peeled tomatoes, add some garlic gloves, black pepper, and some Knorr Chicken Flavor Bouillon. Blend until the tomatoes are liquefied.

While the tomatoes are blending, you can start preparing the rice or wait until after the blending is done. Add some oil to the pot/pan (½ tablespoon or less) cook the onions and garlic in pan until browned then add the rice and cook until browned. Slowly add about ½ a cup of water to the pan, then add the blended mixture. Bring rice to a boil, stirring occasionally, and once it begins to boil lower the temperature, place the lid over the pan and let it simmer.

Grab a plate, place the chicken and veggies on top of the rice and enjoy!
(…Maybe throw in 1/4 of avocado on top 😉

Recipe by Diana Reyna-Ramirez