A quick and easy 15-minute meal inspired by a favorite Mexican restaurant dish. Seasoned chicken and cilantro-lime rice are cooked on a griddle, then smothered in warm white queso and served on a platter or in tortillas.
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Thinly slice the chicken breast, removing any undesirable parts.
Heat cooking oil on a griddle or large skillet over medium heat. Add the sliced chicken.
Season the chicken generously with your favorite taco or fajita seasoning. Cook for 7-8 minutes, stirring occasionally, until fully cooked and browned.
While the chicken is cooking, add the ready rice to another area of the griddle. Add a splash of water, cover, and let it steam for a few minutes to soften.
Once the rice is soft and the chicken is cooked, combine them on the griddle and mix well.
In a small skillet on the griddle or on the stovetop, gently heat the white queso until warm and smooth.
If using, warm the flour tortillas on the griddle for a few seconds per side.
Transfer the chicken and rice mixture to a large serving platter.
Pour the warm queso all over the chicken and rice. Garnish with fresh cilantro, if desired.
Serve immediately, either from the platter or by making tacos with the warm tortillas and a spoonful of pico de gallo.
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