Margarita Grilled Chicken
Tangy grilled chicken, fluffy Mexican rice and jalapeño black beans all topped with a simple lime pico de gallo! An easy delicious meal that looks fancy!
Margarita Grilled Chicken
Ingredients
- 4 chicken breasts, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups pre-made margarita mix
- 2 limes, juiced
- 1 large tomato, diced
- 1/2 white onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- 1 teaspoon salt
- 1 1/2 cups long grain rice
- 2 tablespoons olive oil
- 3 cups chicken broth
- 6 oz crushed tomatoes
- 1 clove garlic, minced
- 1/4 cup cilantro leaves, torn
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cans black beans (14 oz each)
- 1 jalapeño, seeded and diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
Instructions
Notes
You can marinate the chicken overnight if desired. While rice is cooking, start the black beans and get the grill ready so everything times out together.
Nutrition Facts
Calories
890.02Fat (grams)
12.38 gSat. Fat (grams)
2.36 gCarbs (grams)
151.03 gFiber (grams)
10.55 gNet carbs
140.47 gSugar (grams)
117.52 gProtein (grams)
48.53 gSodium (milligrams)
1926.50 mgCholesterol (grams)
105.73 mgDirections
Margarita Chicken
1. Add chicken breasts to a 9 x 13 baking dish.
2. Poke holes in the chicken and season with salt, pepper and garlic powder.
3. Pour margarita mix around until chicken is just covered.
4. Squeeze limes over the chicken.
5. Cover and refrigerate for at least two hours before grilling.
Lime Pico de Gallo
1. In a medium bowl add the tomatoes, onion, jalapeño and cilantro.
2. Squeeze the lime over the top and add salt.
3. Stir to combine.
4. Cover and set aside in refrigerator until ready to serve.
Mexican Rice
1. Heat olive oil in a large deep sided skillet over medium heat.
2. Add rice and cook around 2-3 minutes until golden brown.
3. Add the broth, tomatoes, garlic, cilantro, salt and cumin. Stir together.
4. Bring mixture to a boil over and then reduce heat to low.
5. Let simmer covered for 20-25 minutes until broth is absorbed and rice is fluffy when stirred.
Jalapeño Black Beans
1. In a medium saucepan, add the black beans, jalapeño, garlic and cumin.
2. Heat beans 5-10 minutes over low heat until simmering. Stirring occasionally.
Grill
1. Pre-heat your outdoor grill to 450 degrees.
2. Cook the chicken breast around 6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees. Spoon on extra margarita mix when flipping the chicken.
Prepare
1. Cut grilled chicken into strips and prepare the dish.
2. Add a mound of Mexican rice to the middle of a plate. Followed by the chicken strips.
3. Fill the outside of the rice with black beans.
4. Top pico de gallo, extra cilantro and a lime.