I've been playing with variations on the chili lime chicken. I've used breast meat and thighs. I squeezed the lime over the chicken, added some True Lime with garlic and cilantro, garlic powder, and Newman's peach salsa. Tonight, it was 2 breasts, and I cut each into 3 uniform pieces. 5 minutes, QR. shred the chicken. Served with yellow rice I'd made. I have 2 pots, so did the rice earlier. Brown rice, turmeric, some Goya season salt, dash of EVOO. 2 cups brown rice, 2.5 cups water, 23 mins, QR. It was a little moist, but we were not eating right away, and I favor slightly sticky rice. It was all very yummy!