Ingredients:

• 1 chicken breast
• 1 cup of white rice
• 1/2 cup fresh lime juice
• 1 bunch of cilantro
• 1 teaspoon of salt

Squeeze the limes to make lime juice. After washing the cilantro chop both leaves and stems. (If you plan to finish this the next day, then save a little of the cilantro so that it can be chopped fresh right before dinner.)  Combine all the cilantro stems, 1 teaspoon of salt and most of the leaves with all except 3 tablespoons of the lime juice. Place the chicken breasts into a plastic sandwich bag. Add the cilantro lime mixture to the bag and make sure all the chicken is coated. Place the chicken in the refrigerator for at least 1 hour (can be left for up to 24 hours).

Either grill the chicken or bake it at 350 degrees for 40 minutes, or until the chicken is white, all the way through (no pink meat!) While the chicken is baking or grilling, cook the rice according to the package directions. When rice is cooked, stir in the last 3 tablespoons of lime juice, the rest of the chopped cilantro leaves and a pinch of salt if you haven’t already added salt to the rice.

Now you are ready to plate the chicken and rice!

Serving suggestions:

Black beans, chopped avocado and green salad are great with this meal.