Grilled chipotle lime chicken with spicy rice, served with watermelon and guacamole.

Chicken Prep:

• Chicken breasts (4)
• Chipotle pepper in adobo sauce (2 peppers chopped)
• Fresh lime juice (1.5 limes for marinade and 1/2 lime for later)
• Olive oil (1/3 c)
• Water (1/4 c)
• Chopped garlic (1-2 cloves)
• Salt (1 T)
• Pepper (1/4 T)

Pound chicken breasts between two sheets of plastic wrap or wax paper so chicken is even thickness.  Cut each breast in half.

Put chipotle pepper, lime juice, water, garlic, olive oil, salt, and pepper in a zip-lock bag and add chicken.  Press out all air and seal bag.  Massage mixture into chicken for a few moments and place chicken in refrigerator for 30-60 minutes.

Remove chicken from marinade and place on heated grill.  Grill chicken.

Squeeze remaining 1/2 lime over chicken before serving.

Rice Prep:

• Brown Rice (1 c – or follow directions on box)
• Water (2 c – or follow directions on box)
• Chicken bouillon (1 cube or 1 T)
• Chipotle pepper in adobo sauce (1 chopped)
• Garlic (1 clove chopped)
• Cumin (1 T)

Add ingredients to water and follow directions on box to make rice.

Meal:

Chop chicken into slices and mix with rice.  Mix in sugar snap peas.  Squeeze 1/2 lime over entire mixture and serve with sliced watermelon, strawberries, or mango.