Jalapeno-Lime Chicken

• 13 cup lime juice
• 1 12 teaspoons liquid smoke
• 1 tablespoon extra virgin olive oil, plus
• 1 teaspoon extra virgin olive oil
• 12 teaspoon cumin
• 12 teaspoon salt (optional)
• 14 teaspoon paprika
• 4 small jalapeno peppers, thinly sliced with seeds
• 24 ounces skinless chicken breast halves, all fat removed
• 2 cups rice, cooked
• 1 medium tomatoes, seeded and chopped
• 2 tablespoons chopped fresh parsley
• 14 teaspoon turmeric

1. In a 1 gallon freezer bag, combine lime juice smoke seasoning, olive oil, cumin, salt, paprika, and peppers.
2. Mix well and add chicken.
3. Seal bag, releasing any execess air.
4. Shake to coat chicken thoroughly.
5. Marinate in the refrigerator overnight or at least 2 hours, turning bag occasionally.
6. Preheat broiler.
7. Coat a broiler rack with a low-calorie cooking spray.
8. Place chicken on rack.
9. Spoon half the marinade over the chicken.
10. Broil 2-3 inches away from heat source for 3 minutes.
11. Turn and spoon the remaining marinade over chicken.
12. Broil 3 minutes more or until chicken is done.
13. Toss hot rice with tomato, parsley, and turmeric.
14. Spoon onto center of a serving platter, and arrange chicken around rice.
15. Serve immediately.
16. TO FREEZE:.
17. Prepare marinade and coat chicken according to step 1.
18. Freeze instead of marinating.
19. DO NOT CONTINUE TO STEP 2.
20. May be kept frozen for up to 1 month.
21. Let chicken and marinade thaw completely.
22. Shake to blend seasonings.
23. Complete recipe, beginning with step 2.

lime juice, liquid smoke, extra virgin olive oil, extra virgin olive oil, cumin, salt, paprika, peppers, chicken breast halves, rice, tomatoes, parsley, turmeric

Taken from www.food.com/recipe/jalapeno-lime-chicken-336410 (may not work)