Grilled Chicken And Mexican Rice with Pico

Prep Time: 60 minutes
Cook Time: 50 minutes
Yields: 4 Servings

Difficulty: Easy
Recipe Courtesy of Vanessa Rose & Maya McLaughlin

We are cooking more food then usual for one recipe. Use the left-overs from this recipe to create my Chicken Fried Rice and Simple Southwestern Grilled Chicken Salad later this week!


Chicken & Marinade Ingredients

  • 2 Large Lemons or 3 Large Limes, juiced
  • ¼ cup extra virgin olive oil
  • 1 large jalapeño
  • ¼ cup cilantro
  • 1 teaspoon garlic, minced
  • 1 tablespoon, salt
  • 1 teaspoon, pepper
  • 6 Skinless & Boneless Chicken Breasts

Chicken & Marinade Directions

  1. Whisk all marinade ingredients.
  2. Place in plastic bag.
  3. Add chicken and set in the refrigerator to marinate for 1 hour and up to 24 hours.
  4. Remove marinated chicken from the bag.
  5. Turn grill on high heat and add olive oil.
  6. Grill the chicken for 20 minutes, searing all sides.


Mexican Rice Ingredients

  • 2 cups Chicken broth
  • 1 cup water
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon salt
  • 2 cups, brown rice
  • 6 ears of corn
  • 4 tablespoons butter
  • lemon pepper seasoning to taste
  • salt to taste

Mexican Rice Directions

  1. Preheat oven to 450 degrees.
  2. Coat bottom of the stove-top pan with olive oil. Turn on high heat. Add rice and toast.
  3. Add chicken broth and water in a pan over high heat. Bring to a boil.
  4. Reduce heat and simmer for 50 minutes.
  5.  Coat corn with butter. Sprinkle lemon pepper and salt to taste.
  6. Roll in tinfoil and seal ends.
  7. Place in 450 degree oven for 20-25 minutes.
  8. Remove corn kernels from the Cobb. Mix with brown rice.


Pico de Gallo Ingredients

  • 4 Medium Tomatoes, Diced
  • ½ red onion, Diced
  • ½ Jalapeno, diced
  • ½ Yellow Bell Pepper, diced
  • 2 teaspoon cilantro, chopped
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper

Pico de Gallo Directions

  1. Combine diced tomatoes, onion, jalapeno, bell pepper, cilantro, garlic, salt, and pepper until well mixed.
  2. Chill in refrigerator for 30 minutes.

Serve your grilled chicken with the Mexican rice and Pico de Gallo.
Bag and store the left-over food in the refrigerator to make more delicious, easy recipes throughout the week!

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