Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup orange juice
- 1/4 cup lime juice
- 6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup white queso dip
Instructions
- Marinate the chicken in a mixture of orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper for at least 4 hours or overnight.
- Grill the marinated chicken over medium heat until fully cooked and internal temperature reaches 165°F, about 10 minutes per side.
- While the chicken is grilling, cook the rice in chicken broth with tomato sauce until tender, about 20 minutes.
- Serve the grilled chicken over the cooked rice, topped with warm queso dip.
