Tequila Lime Chicken & Cilantro Lime Rice

Cinco de Mayo has long been one of my favorite holidays. What's not love about a holiday that involves tortilla chips, guacamole and margaritas? That's right, absolutely nothing. Also, I love tequila - which works well, especially for this holiday...and this recipe.


Unfortunately, this year instead of drinking margaritas and each far too many tortilla chips, I'll be in class taking a final. Sigh, the glorious life of a masters student. But the good news it, my last final of the semester is tomorrow, so I'll be saving my Cinco de Mayo celebrations for Seis de Mayo.


But yum, this chicken is delicious and so easy to make. So many good flavors packed into a healthy, colorful and festive meal (adapted from this recipe). Happy Cinco de Mayo!

Tequila Lime Chicken

Yield: 4 servings | Prep time: 10 minutes | Total time: 30 minutes

Ingredients:

• 1/3 cup tequila

• 2/3 cup freshly squeezed lime juice (3-4 limes)

• 1/3 cup freshly squeezed orange juice (1-2 oranges)

• 1/2 tsp. chili powder

• 1 Tbsp. minced garlic (3 cloves)

• 1 tsp. salt

• 1/2 tsp. ground black pepper

• 4 boneless, skinless chicken breasts (4 oz. each)

• 2 tomatoes diced

• 1 avocado, thinly sliced

• 2 Tbsp. chopped cilantro

• 2 cups cilantro lime rice (recipe follows)

Directions:

1. In a large bowl, combine tequila, lime juice, orange juice, chili powder, garlic, salt and pepper. Add the chicken breasts, cover and refrigerate overnight.
2. Heat a grill (or grill pan). Remove the chicken from the marinade and grill over medium-high heat until chicken is cooked through, about 5 minutes on each side. 
3. Remove chicken to a plate, cover tightly and allow to rest 5 minutes. 
4. Slice chicken and serve over cilantro lime rice. Top with diced tomatoes, cilantro and avocado slices.

Cilantro Lime Rice

Yield: 4 servings | Prep time: 5 minutes | Total time: 45 minutes

Ingredients:

• 1 cup brown rice

• 1 Tbsp. minced garlic (3 cloves)

• 1 onion, chopped (about 1 cup)

• 1/2 tsp. cumin

• 1/4 tsp. tumeric

• 2 1/3 cups chicken broth

• 2 Tbsp. freshly squeezed lime juice (1/2 lime)

• 2 Tbsp. chopped cilantro

• Salt and pepper to taste

Directions:

1. Heat a pot over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the pot). Add onion and garlic, cooking for 3-5 minutes or until onion is tender and translucent. Reduce heat to low and add rice. Cook for one minute, stirring constantly to make sure the rice doesn't burn. 
2. Add cumin, tumeric and chicken broth. Bring mixture to a boil, then reduce heat to low, cover and allow to simmer for 30-40 minutes or until rice is tender. 
3. Once cooked, stir in lime juice and cilantro.