Tequila Lime Chicken

Servings: 4
Calories per serving: Approximately: 474

Ingredients:

• 4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise)

• 1 tbsp olive oil

• 2 tbsp lime juice

• 2 tbsp tequila (if you don’t have or want to use tequila, you can switch it out for either water or lime juice.)

• 2 tsp chili powder

• 1 tsp cumin

• 1/2 tsp salt

• 2 cloves garlic, minced

• 1/2 cup shredded Tex-Mex cheese

Tex Mex rice

• 1 cup dry white rice

• 2 cups chicken broth

• 1 tsp butter or olive oil

• 1 tbsp chili powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 pinch salt

Options for topping

• Pico de gallo or salsa

• Chopped cilantro

• Jalapeno slices

• Tortilla strips

Instructions:

1. Marinate the Chicken: In a large bowl, combine the olive oil, lime juice, tequila (or substitute), chili powder, cumin, salt, and minced garlic. Mix well.

2. Add the chicken breast cutlets to the marinade, ensuring they are well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

3. Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade.

4. Grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.

5. Add Cheese: Just before the chicken is done, sprinkle the shredded Tex-Mex cheese over each cutlet. Allow it to melt slightly before removing the chicken from the grill.

6. Rest the Chicken: Let the chicken rest for a few minutes before serving to retain its juices.

7. Cook the Rice: 

   • In a saucepan, heat the butter or olive oil over medium heat. 

   • Add the dry rice and stir for a couple of minutes until lightly toasted.

8. Add the chicken broth, chili powder, onion powder, cumin, and salt. Stir to combine.

9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

10. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.

Serving:

1. Plate the Chicken: Serve each chicken breast on a bed of Tex-Mex rice.

2. Add Toppings: Top the chicken with your choice of pico de gallo, chopped cilantro, jalapeno slices, and tortilla strips.

3. Garnish and Serve: Garnish with additional lime wedges and serve immediately.

Enjoy your healthy and flavorful Tequila Lime Chicken with Tex-Mex rice! This dish combines the zest of lime and the warmth of spices, perfect for a nutritious and satisfying meal.

*Note: Nutrition information is calculated without the toppings.