Follow these steps for perfect results
lime juice
liquid smoke
extra virgin olive oil
extra virgin olive oil
cumin
salt
(optional)
paprika
jalapeno peppers
thinly sliced with seeds
skinless chicken breast halves
all fat removed
rice
cooked
tomatoes
seeded and chopped
parsley
chopped fresh
turmeric
Combine lime juice, liquid smoke, olive oil, cumin, salt, paprika, and jalapeno peppers in a 1-gallon freezer bag.
Mix the marinade well.
Add chicken to the bag.
Seal the bag, releasing excess air.
Shake to coat the chicken thoroughly with the marinade.
Marinate the chicken in the refrigerator overnight (or for at least 2 hours), turning the bag occasionally.
Preheat the broiler.
Coat a broiler rack with a low-calorie cooking spray.
Place the marinated chicken on the rack.
Spoon half of the marinade over the chicken.
Broil the chicken 2-3 inches away from the heat source for 3 minutes.
Turn the chicken and spoon the remaining marinade over the chicken.
Broil for another 3 minutes, or until the chicken is fully cooked.
Toss the cooked rice with chopped tomatoes, parsley, and turmeric.
Spoon the rice mixture onto the center of a serving platter.
Arrange the broiled chicken around the rice.
Serve immediately.
Expert advice for the best results
For best results, marinate the chicken overnight.
Adjust the amount of jalapenos to your spice preference.
Serve with a side of grilled vegetables.
Everything you need to know before you start
10 minutes
The chicken can be marinated ahead of time.
Garnish with fresh cilantro and lime wedges.
Serve with a side of black beans and corn.
Serve over a bed of quinoa.
Serve with a side salad.
Pairs well with the spice and lime.
Crisp and refreshing, complements the citrus.
Discover the story behind this recipe
Common flavors in Mexican cuisine.
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