As usual, I am slacking in adding recipe posts to the blog. When times are busy (which they definitely
have been at our house lately) I stick with what I know and what is familiar
rather than venturing outside of my comfort zone much. It’s just faster that way. But I keep trying to push myself outside
those boundaries because with familiarity comes boredom and with boredom
comes….usually nothing good in my world. It leads to laziness, overeating, etc. No bueno.
I am a person that if I like a meal I can eat it over and over again
and it takes me a while to get bored with it.
And if I like it, as with everything else in my life, I tend to obsess
about it and surround myself with it a lot (aka eat it often). My hubby, however likes more variety than
I. So in an effort to keep us both
happy, I try to find new recipes to introduce in to our meal plan.
A co-worker and friend of mine emailed me this recipe last week. It had margarita in the name, so of course I
was hooked! And how can you have
margarita without Mexican, another LOVE of mine! Seriously I think I could eat Mexican food 7
days a week….mmmmm (yes, obsessed!). So I
decided to try it on Saturday and served it making my own copycat of Chili’s margarita
grilled chicken – I served it over rice and black beans and topped with pico
and tortilla strips….YUMMO!!!! This will
certainly be a regular in my menu planning!
I hope you enjoy it as much as I did!
Margarita Chicken
½ cup liquid non-alcoholic margarita mix – I use the Jose Cuervo (you
are a friend of mine!) light – zero calories….bonus!!
3 tablespoons lime juice
1 clove garlic, finely chopped
3-3 ½ pounds boneless skinless chicken breasts
1 tsp coarse light salt
Mix margarita mix, lime juice and garlic in re-sealable heavy-duty
Ziploc bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate,
turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove
chicken from marinade, reserve marinade. Grill or broil chicken. Brush with
marinade; sprinkle with ½-teaspoon salt. Continue grilling or broiling, turning
chicken. Brush other side with remaining marinade; sprinkle with remaining
salt. Continue cooking until no longer pink.
I served it over rice with black beans and topped with pico and
tortilla strips (Fresh Gourmet found in the produce section with the salad toppings). I am impressed with myself in that there is
no cheese or sour cream in here….I would have never thought I would be doing
meals without adding all the “extra” flavors that also add calories. In my opinion, this dish certainly doesn’t
need it! I think you could also easily
make a southwest salad out of it that would be great too!
My homemade pico…
Tomatoes, diced (2)
Cilantro, chopped (1 bunch)
Red onion, diced (1/4)
Lime juice (1/8 cup maybe? I
don’t measure this – just to taste)
Salt
I don’t like spicy food or peppers, so I personally don’t add any
jalapenos, but you could easily add some for your own personal taste.
A pic of my
version....MISSING!
I am SUPER SAD to say at this time I can't find the memory card that I took the pic on :-( So going to go ahead and post without it and hope I can find it soon. Or worst case I will just have to make this dish again soon and take another pic!
I am SUPER SAD to say at this time I can't find the memory card that I took the pic on :-( So going to go ahead and post without it and hope I can find it soon. Or worst case I will just have to make this dish again soon and take another pic!
Compared to the
one I ordered at Chilli’s a few weeks ago.
The nutritional info on the Chilli's version was 550. I am estimating mine at 557 calories so pretty darn close!
Chicken - 238 calories (6oz breast)
Rice - 134 calories for 1/2 cup (I used the skinnytaste Cilantro Lime Rice)
Black Beans - 120 calories for 1/2 cup
Pico - 30 calories for 1/2 cup (4 oz)
Tortilla strips - 35 calories for 2 Tblsp