Pollo Loco Mexican Chicken with Rice and Queso

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  1. Ingredients:
    • 4 boneless, skinless chicken breasts
    • 2 cups cooked white rice
    • 1 cup queso cheese dip
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper to taste
    • Fresh cilantro, for garnish
    Directions:
    1. Preheat the grill or a skillet over medium heat.
    2. Rub the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
    3. Cook the chicken on the grill or in the skillet for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.
    4. Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing.
    5. In a serving dish, layer the cooked rice, top with sliced chicken, and drizzle with queso cheese dip.
    6. Garnish with fresh cilantro before serving.
    Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
    Kcal: 540 kcal | Servings: 4 servings

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