Tequila-Lime Chicken

By JLREED

Tequila-Lime Chicken Linda T

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 Time

  • Prep: 10 minutes
  • Cook: 35 minutes
  • Additional: 1 hour
  • Total: 1 hour 45 minutes
  • Yields: 1 serving

Ingredients

  • 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

Directions

  • 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)

Calories245
Protein22.5g
Carbohydrates1.7g
Dietary Fiber0.1g
Sugars0.2g
Fat8.8g
Saturated Fat5.3g
Cholesterol 68.8mg
Vitamin A336.7IU
Niacin Equivalents11.3mg
Vitamin B60.4mg
Vitamin C3mg
Folate 3.4mcg
Calcium 146mg
Iron0.6mg
Magnesium17.7mg
Potassium179.6mg
Sodium207mg
Calories from fat79.6

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