Grilled Chicken Mesilla Recipe
Grilled Chicken Breast, Green Chile, Sautéed Onions & Monterey Jack. Served with Avocado Refried Beans & Spanish Rice.
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Ingredients
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Grilled Chicken
Avocado Refried Beans
Spanish Rice
Method
Grilled Chicken
- 1
Marinate the Chicken
In a bowl, mix olive oil, garlic powder, cumin, salt, and black pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes.
- 2
- 3
Add Toppings
During the last few minutes of grilling, top each chicken breast with diced green chiles, sautéed onions, and shredded Monterey Jack cheese. Close the grill lid to melt the cheese.
Avocado Refried Beans
- 4
Prepare the Beans
In a saucepan, heat the refried beans over medium heat. Stir in mashed avocado, lime juice, and salt until well combined. Cook until heated through.
Spanish Rice
- 5
- 6
Combine Ingredients
Add chicken broth, tomato sauce, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until rice is tender and liquid is absorbed.
