4 boneless, skinless chicken breast
1 bottle Lawry’s Baja Chipotle marinade or Lawry’s Mesquite Marinade
1 jar Mexican queso (your favorite kind, or about 1 c. of Nacho Cheese Dip (click HERE )
2-3 c. Mexican Rice (click HERE
1 c. diced tomatoes
1/2 c. cilantro, chopped

Place chicken breasts in a Ziploc bag. Set aside about 1/2 c. 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 rice.
When chicken is finished marinating, remove from bag and discard marinade. Grill chicken, brushing on a little remaining marinade (the 1/2 c. 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 package/jar.
Place each chicken breast on about 1/2 c. rice, top with queso, tomatoes, and cilantro.

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