Fiesta Lime Chicken
In a gallon-sized zip lock bag, put the following:
3 Tablespoons fresh lime juice (or you can substitute fresh lemon juice)
2 Tablespoons soy sauce
1/4 cup sweet chili sauce
1/2 Tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon cumin
Close bag and mix with hands. Add 4 chicken breasts and marinate at least one hour.
Put some oil in a large skillet and heat. Cook each breast on each side until no longer pink in center. Sprinkle with 1/2 cup grated cheese and cover with lid. Turn off heat and let sit until melted.
Serve over rice or in a tortilla. Top with the following pico de gallo:
3 tomatoes, chopped
1/4 cup onion or green onion, chopped
Juice of 1 lime
Chopped cilantro, to taste
Salt and pepper, to taste
Top with corn tortilla strips or crushed tortilla chips, lettuce and the pico. It is also delicious with sliced avocado on top or guacamole.
Serving suggestion: I like to serve it burrito-style in a large flour tortilla. I put about 1/4 rice on the tortilla, then the chicken, then lettuce, then the pico, then guacamole or avocado slices and roll it up.
I like to serve refried beans or black beans on the side.