Mojito Lime Chicken Bake

3 pounds boneless chicken, cut into bite-sized pieces (Find pastured chicken here if you don’t have a good local source)

subheading: Marinade for chicken:

¾ cup olive oil

Juice and zest from 2 limes (You’ll need 4 limes total, see below)

3 teaspoons unrefined sugar

1 teaspoon sea salt

Small handful of fresh mint, chopped

2 big cloves of garlic, minced or 2 T. dried garlic

½ onion chopped or 2 T. dried onion

¼ teaspoons chili powder

A little water if needed so the marinade covers the chicken

4 cups rice

8 cups homemade stock (Most store-bought has MSG, but this one works in a pinch)

1 Tablespoon sea salt

3 Tablespoons butter

Juice from 1 lime

½ bunch of cilantro, chopped small (I used a food processor - you’ll need the other half bunch below)

Sea salt and pepper to your taste

3 cups sour cream

Juice from 1 lime

½ bunch cilantro, chopped small

1 ½ teaspoons sea salt

1 Tablespoon garlic powder

1 teaspoon onion powder

½ teaspoon pepper

½ cup milk (or more to get a creamy consistency)

2 cups of your favorite store-bought salsa, or make your own!

4 cups shredded cheese

Directions at kellythekitchenkop.com

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