Grilled Mexican Chicken over Rice

Ingredients

• 1/4 cup orange juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves
• 3 cups hot cooked instant rice
• 1/2 cup salsa

Directions

1. 1

   In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.

2. 2

   Add chicken breast halves; turn to coat well.

3. 3

   Let stand at room temperature for 15 minutes to marinate.

4. 4

   If marinating chicken for more than 15 minutes, cover and refrigerate.

5. 5

   Meanwhile, heat grill.

6. 6

   Cook rice as directed on package, omitting margarine and salt.

7. 7

   When ready to grill, oil grill rack.

8. 8

   Remove chicken from marinade; discard marinade.

9. 9

   Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

10. 10

    Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.

11. 11

    Thinly slice each chicken breast half.

12. 12

    Serve over hot cooked rice; top with salsa.

13. 13

    Broiler directions: Marinate chicken and prepare rice as directed above.

14. 14

    Line broiler pan with foil; spray rack with non-stick cooking spray.

15. 15

    Remove chicken from marinade; discard marinade.

16. 16

    Place chicken on sprayed rack.

17. 17

    Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.

18. 18

    Serve as directed above.