Chipotle Chicken & Cilantro-Lime Rice

If you ask most people that know me, I'm either at school, home, or Chipotle. It is my favorite restaurant and I have probably have spent a years earnings there already. It dawned on me not too long ago that since I love it so much, why not make it all at home? It saves a bunch of money & now I don't have to limit myself to one bowl! I googled & experimented until I finally came to my favorite copy cat recipe. In the past month, I have probably made this at least 3 times!
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Ingredients:
Chicken

• 6 chicken tenderloins (I buy the frozen kind from Costco)
• 2 tbls. Chili Powder
• 1/8 cup Vegetable Oil
• 1/8 cup Worshire Sauce
• 1 tsp. Paprika
• 2 tsp. White pepper
• 1 tsp. dried Italian Herbs
• 1/2 tsp. Cayenne Pepper

Rice

• 6 cups of Cooked White rice (directions & measurements vary per brand)
• 3 small juiced Limes
• 1/4 cup Diced Cilantro (usually about 1/2 a stock)

Steps:

1. Combine all ingredients for Chicken marinade into a large gallon size Ziploc. Place chicken inside and keep in refrigerator for at least 3 hours.
2. Once the Chicken is done marinading, cook the rice in a large pot. Juice all the limes completely into a small bowl and pour over cooked rice. Be sure to use all of the juice! Dice the Cilantro very finely and stir into the rice. 
3. Turn grill or skillet on a med-high setting. Allow chicken to cook for at least 7 minutes on each side. To make it easier, you can cut the tenderloins in half. This will allow the center to cook a lot faster! 
4. Once the chicken is done, cut the pieces into small cubes. Chipotle always seems to have perfectly cubed chicken.
5. Serve! I turn it into a Mexican bar just like the resturant, along with my favorite salsa, can of pinto beans, cheese, sour cream & lettuce!

 Enjoy!