Cheesy Grilled Mexican Chicken
Cheesy Grilled Mexican Chicken and Rice is a Mexican fiesta in every bite! Spicy flavors and bold color make this a feast fit for any night of the week!
- 4 chicken breasts boneless and skinless
- 1 bottle Lawry's Baja Chipotle Marinade or Lawry's Mesquite Marinade
- 1 jar Mexican Queso (or see notes for our Nacho Cheese Dip recipe)
- 2-3 cups Mexican Rice (Recipe link in notes)
- 15 ounces diced tomatoes
- 1/2 cup cilantro chopped
Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
While chicken is marinating, prepare Mexican rice. See recipe link in notes.
When chicken is finished marinating, remove from bag and discard marinade.
Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
Heat queso/nacho cheese sauce according to directions on jar.
Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.
Calories: 615kcal | Carbohydrates: 78g | Protein: 55g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 287mg | Potassium: 1153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 13.1mg | Calcium: 70mg | Iron: 2.6mg