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Meal of the Day: Grilled Baja Chipotle Chicken with Black Bean & Rice Salad

Blair loves a little spice in his life! The other day, while out to lunch with his assistant Pete he had this amazing meal that is simple to prepare, nutritious, and down-right tastes awesome. The chicken is like barbeque with a taste of Mexico. The Black Beans and Rice makes for a perfect side dish!
Blair Myers
So behold... the meal of the day:
Grilled Baja Chipotle Chicken with Black Beans and Rice Salad - From Prep to Plate in 40 minutes or less! Serves 4.
Courtesy of McCormick
For the Chicken:
1lb. boneless, skinless chicken breasts
1/4 cup Baja Chipotle Marinade with Lime Juice (Lowry's brand)
For the Black Bean and Rice Salad:
1/8 cup Baja Chipotle Marinade with Lime Juice (Lowry's brand)
1/2 can of black beans, drained and rinsed
1 cup of cooked white rice
1/2 cup of chopped red bell pepper
1/8 cup of chopped fresh cilantro
1/8 chopped red onion
  • Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  • Meanwhile, mix beans, rice, bell pepper, cilantro and onion in large bowl. Add remaining 1/4 cup marinade; toss to coat well. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
  • Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with additional marinade, if desired. Serve chicken with rice salad.


As always... love much, laugh often, eat delicious, nutritious and filling food and look fabulous while doing it all!

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