Directions:

1. Mix together ingredients for marinade.  Marinate the chicken for at least one hour. 

2. Mix together ingredients for dressing.  Place into refrigerator until needed.  

3. Grill chicken breasts until they are cooked thoroughly and no pink remains in the center. Make mexican rice and beans (see instructions below).

4. Place grilled chicken breasts in a casserole dish, cover with 1/4 c. dressing and 1/4 c. shredded cheese. Place under broiler until cheese is melted and bubbly or microwave for several minutes until cheese melts. 

5. Serve chicken over 1/2 c. crushed tortilla chips with Mexican rice and beans on the side. 

**This is also delicious served over a bed of lettuce, salad toppings, with extra dressing, for a low-carb option.***

Mexican Rice:

1. Heat olive oil in large saucepan.  Add onion and cook until onion starts to become translucent.

2. Add garlic and rice and sauté a few more minutes, until rice becomes white.

3. Add water, bullion, tomato sauce, and taco seasoning.  Bring to a boil.

4. Cover and turn heat to low for 15 minutes.

Beans:

1.  Heat oil in a medium saucepan.  Add onion and cook until softened.

2. Add garlic.  Cook for a minute.  Add beans, water, bullion, coriander, salt, and pepper.

3. Bring to a boil.  Turn heat down and let sit until ready to serve.