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Grilled Mexican Chicken Over Rice

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  • 45 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings
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Old El Paso® salsa provides a simple addition to this savory grilled chicken that’s ready in 45 minutes. Perfect if you love Mexican cuisine.

Ingredients

1/4
cup orange or pineapple juice
1/2
teaspoon chili powder
1/4
teaspoon cumin
2
garlic cloves, minced
4
boneless skinless chicken breast halves
1 1/2
cups uncooked instant rice
1 1/2
cups water
1/2
cup Old El Paso™ Salsa

Steps

  • 1 GRILL DIRECTIONS: In shallow nonmetal 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.
  • 2 Meanwhile, heat grill. Cook rice in water as directed on package, omitting margarine and salt.
  • 3 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 10 to 14 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Thinly slice each chicken breast half. Serve over rice. Top with salsa.
  • 1 GRILL DIRECTIONS: In shallow nonmetal 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.
  • 2 Meanwhile, heat grill. Cook rice in water as directed on package, omitting margarine and salt.
  • 3 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 10 to 14 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Thinly slice each chicken breast half. Serve over rice. Top with salsa.

Expert Tips

Bacteria from raw chicken can transfer to a marinade, so the marinade should always be discarded or heated to boiling if it is to be served with the chicken.

To broil chicken, line broiler pan with foil; spray rack with nonstick cooking spray. Place chicken on sprayed rack; broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
210mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
2g
2%
Protein
29g
29%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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