I love a grilled chicken recipe! This one is easy as can be, really flavorful and stays juicy...as long as you don't cook it like crazy. The tortilla strips are optional (not included in the nutrition) and can be a little hard to find. Crushed tortilla chips work just the same for that crunchy addition. Delicious served with a side salad, rice, beans or all of the above.
In a large freezer bag, stir together water, lime juice, soy sauce, chile-lime sauce, Worcestershire, garlic, pepper, cumin, and chicken. Seal the bag well and refrigerate for up to 24 hours to marinate.
To cook chicken, preheat grill to medium. Grill chicken 2-3 minutes per side or until cooked completely. Because they are thin slices of chicken, they shouldn't take too long to cook. When you flip your chicken to cook on the second side, top with the shredded cheese to melt. Cover grill or cover chicken with foil to finish cooking. Remove.
For the pico de gallo, stir all ingredients together in a small bowl. Top the chicken with the pico and tortilla strips and serve. Yum yum!
The macros listed here are accurate. Calculate the tortillas strips separately.