A protein-forward, low-sodium recipe for lunch or dinner that can be eaten on its own or incorporated into a sandwich or salad.
- Prep: 10 minutes
- Cook: 35 minutes
- Additional: 1 hour
- Total: 1 hour 45 minutes
- Yields: 1 serving
- 1 Skinless, boneless chicken breast
- ¼ cup of Tequila (any brand)
- ⅓ lime, zested and juiced
- ⅛ teaspoon garlic powder, divided
- ⅛ teaspoon chili powder, divided
- ½ ounce shredded Mexican cheese blend
- Step 1
Arrange chicken breast in a baking dish; add tequila and juice of 1/2 of the lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
- Step 2
Turn chicken breast; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
- Step 3
Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
- Step 4
Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition (Per 1 Serving)
|Calories from fat||79.6|