Fire up the grill for these lime-marinated chicken breasts topped with cheese and salsa.
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1/4 cup lime juice
1/4 cup vegetable oil
2 tablespoons chopped fresh cilantro or parsley
1 teaspoon finely chopped fresh garlic
4 (6-ounce) boneless skinless chicken breast halves
8 (2 1/4x1x1/8-inch) slices Land O Lakes® Cheddar Cheese
3 cups hot cooked rice
1 cup thick salsa, heated
8 avocado slices
Combine all marinade ingredients except chicken breasts in large resealable plastic food bag; add chicken. Tightly seal bag. Turn bag several times to coat chicken well. Place bag in 13x9-inch pan. Refrigerate at least 4 hours or overnight.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chicken from marinade; discard marinade. Place chicken onto grill. Grill, turning once, 9-11 minutes or until internal temperature reaches 165⁰F and juices run clear when pierced with a fork. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt.
To serve, place grilled chicken breasts over rice. Top each chicken breast with 1/4 cup warm salsa. Garnish with 2 avocado slices and fresh cilantro leaves, if desired.
Broiling Directions: Heat broiler. Remove chicken from marinade; discard marinade. Place chicken onto greased broiler pan. Broil 5 to 6 inches from heat, turning once, 20-24 minutes or until internal temperature reaches 165⁰F and juices run clear when pierced with a fork. Top each chicken breast with 2 slices cheese. Continue broiling just until cheese begins to melt.
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