Tequila-less Lime Chicken & all the Fixin’s!

Being out here in Cali… Bri & I have had our fair share of DE-LICIOUS Mexican food! (It’s probably more like Tex-Mex if you get right down to it) Since we try to keep to eating out to once a week… I needed a way to get our fix on the cheap! THEN… Pioneer Woman posted the most amazing chicken recipe I’ve EVER had! It’s got a fantastic, easy marinade that keeps the chicken moist and FULL of flavor! It calls for tequila, but we don’t keep that around here, so I just omitted it… can’t imagine it tasting any better anywho! I serve it up with melted cheese, homemade pico de gallo with avocado, Mexican rice & refried black beans with jalapeños! It’s a plate full of restaurant quality food for a whole lot less!

Here’s what you need…

Tequila-less Lime Chicken Marinade:
4 chicken breasts
2 limes
A bunch of cilantro
S&P
2 jalepenos
5 Tbsp EVOO

You’ll want to let your chicken soak in the marinade for at least 24 hours, so make sure you mix it up ahead of time! Just put all the ingredients in your food processor and give it a whirl! I put my chicken in a gallon sized zip-lock bag and pour the marinade in and stick it in the fridge till I’m ready for it.

When you’re ready to grill up the chicken, here’s the rest of the cast…

AND my favorite fixin’s! (I know I cheat, but I LOVE Trader Joes!)

Tequila-less Lime Chicken                                     Ree Drummond
with Avacado Pico de Gallo                                                                                                               
1 lime
2 jalepenos
S&P
Small bunch of cilantro
Avocado
2 Roma tomatoes
4 marinated chicken breasts
1 cup shredded Monterey Jack Cheese
Refried black beans
Mexican rice

First you’ll wanna whip up your pico. Grab a small bowl and chop up your tomatoes, jalepenos, cilantro & avocado. Squeeze the juice of one lime over it and season with S&P. Then set it aside and heat up your rice & beans. If you wanna go all the way, HERE’s Ree’s recipe for homemade Mexican rice.

Next you’ll throw your chicken on a foil-lined grill over medium-high for about 8 minutes on each side or until the juices run clear. Then put some cheese on top each breast and stick it under the broiler for a minute.

To serve it up, put a generous spoonful of the pico on the chicken (and beans too… trust me!) and a hearty helping of rice!

Happy restaurant meal at home ya’ll!