Chicken Del Sol
Serves about 4, with a lot of leftover rice.
What You Need:
- Cotija cheese – grated
- Extra lime (optional)
Chicken:
- 4 skinless boneless chicken breasts
- 1 jar of salsa (optional)
Rice:
- 3c cilantro lime rice. Check out this recipe from SkinnyTaste or regular cooked rice.
- 1 can corn – drained
- 1 can black beans – drained
- 2 jalapenos – finely diced
- 1 1/2 tbsp cilantro – chopped
- 1-2 limes – juiced (to taste)
- 3 roma tomatoes – diced
- 1 red onion – diced
- 1 garlic clove – minced
- Salt+Pepper to taste
- 2 tbsp EVOO
Sour Cream
- 6oz sour cream
- 1 lime – juiced
- 1 tbsp cilantro – chopped
- Salt+Pepper to taste
What You Do:
- Marinate the chicken with the salsa overnight. This is totally optional, you could just do regular grilled chicken & it will be equally awesome.
- To grill the chicken I used a small Weber grill on high heat. Cook the chicken 5-8 minuets on each side depending on thickness.
- In a large pan heat up the olive oil, garlic, & onion. When the onions have become almost transluscent, add the rice.
- When the rice has gotten warm, combine black beans, corn, jalapeno, onion, tomatoes, & cilantro.
- Add lime juice & mix thoroughly. Salt & pepper to taste.
- In a small bowl, combine sour cream, cilantro, lime, & salt+pepper.
- To serve, add rice on a plate & place a chicken breast on top, drizzle sour cream & cheese on top.
