Make your Cilantro Lime Rice:

Wash the rice. It’ll take about 3-4 rinses but keep repeat how ever many times it take you until the water runs clear. Minimal start start is KEY unless your making sticky rice.

Put your rinses rice in a pot, preferably one with a tight fitting lid or you can use aluminum foil as a cover. Pour enough water in the pot for it to be just above the rice. The water should be about a 1/2 inch above the rice. You can also use your index fingernail as a reference.

Add butter,salt,lime zest, and lime juice to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Keep the rice covered the ENTIRE cooking time. Roughly 15-20 minutes or until all the water is dissolved. Pots with clear lids come in handy for this.

Fluff with a fork and set aside for later.

Make your grilled chicken:

Marinate cleaned thinly sliced chicken breast with adobo, Tajin, and oregano for at least an hour. (Overnight is even better) Season to your liking; I don’t really measure 🙃

Melt Kerrygold butter in a pan and Grill chicken on medium high heat. About 5-6 min on each side.

When cooked through, turn heat off and let chicken rest while you prep your mango salsa.

Dice ripe mango, red peppers, tomatoes, red onion, and cilantro into small cubes. Squeeze a little lime juice over them and mix. Set it aside.

Remove your rested chicken from the pan and dice it up.

(Optional) Heat up sweet corn on stove top or in oven. Set aside.