Grilled Mexican Chicken Over Rice
Transform your weeknight dinners with this vibrant Grilled Mexican Chicken Over Rice recipe, a fiesta of bold flavors and wholesome ingredients. Perfectly marinated chicken breasts are infused with zesty lime, smoky cumin, and earthy paprika, then grilled to juicy perfection. Paired with a fragrant, tomato-infused rice cooked with sautéed onion and jalapeño, this dish delivers a satisfying balance of spice and freshness. Garnished with cilantro for a herby finish, this crowd-pleasing dish is as easy to prepare as it is delicious. Ideal for meal prep or family dinners, this recipe is a must-try for lovers of Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 medium onion, finely diced
- 1 medium jalapeño, finely diced
- 2 tablespoons fresh cilantro, chopped
Instructions
In a medium bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, oregano, salt, and black pepper to create the marinade.
Place the chicken breasts in a large resealable bag or shallow dish, and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
To prepare the rice, heat 1 tablespoon of olive oil in a medium pot over medium heat. Sauté the diced onion and jalapeño until softened, about 3–4 minutes.
Add the uncooked rice to the pot and toast for 1–2 minutes, stirring frequently.
Stir in the chicken broth and tomato paste until well combined. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is fully absorbed.
While the rice is cooking, preheat your grill or grill pan to medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off, and grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Let the grilled chicken rest on a cutting board for 5 minutes before slicing into strips or serving whole.
Fluff the cooked rice with a fork and stir in the chopped cilantro.
To assemble, spoon the rice onto plates, top with the grilled chicken, and garnish with additional cilantro or lime wedges if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.0 g | ||
| Protein | 244.1 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3502 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
