Tequila Lime Chicken
with avocado / radish and romaine salad
This meal is a vibrant mixture of flavors and textures. Adding tequila to the marinade gives this seared chicken a punch of flavor, but feel free to omit it if you prefer.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Garlic - 2 cloves , chopped
- Brown sugar - 2 tsp
- Oil, cooking - 2 Tbsp
- Tequila (opt) - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Lime juice - 1 1/2 Tbsp + 2 tsp
- Chicken breasts, boneless and skinless - 1 lb , halved
- Avocados - 2 , mashed
- Red pepper flakes (opt) - 1/2 tsp
- Radishes - 1/2 lb , sliced
- Cucumbers - 1/2 lb , chopped
- Lettuce, romaine - 2 hearts , shredded
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, cooking - 3 Tbsp
- Cheese, feta - 3 oz , crumbled
Choose Cooking Method
Prep
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Make marinade - Chop garlic. Combine garlic with brown sugar, oil (portion for chicken), tequila, soy sauce, and first portion of lime juice. (Can be done up to 5 days ahead)
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Marinate chicken- Halve chicken breasts. Combine with marinade and tenderize with a fork. Marinate for 20 minutes and up to a day. (Can be done 1 day ahead)
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Radishes / Cucumbers / Lettuce - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed and store separately. (Can be done 1 day ahead)
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Avocados - Mash avocados with second portion of lime juice and season with some salt and pepper. If not using right away, cover with plastic wrap, pressing the plastic down tightly over top (this will prevent browning).
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Make
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Heat grill to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean grates and brush with some oil.
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Remove chicken from marinade (discard marinade) and place over high heat. Sear chicken for 3 to 4 minutes on each side until cooked through.
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Transfer chicken to a cutting board, cover with foil to keep warm and let rest for ~5 minutes.
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While chicken rests, whisk together mustard, honey, vinegar, and oil (portion for salad). Toss vinaigrette with radishes, cucumber, and lettuce. Top with cheese.
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Slice chicken and top with mashed avocado and red pepper flakes. Enjoy with salad on the side.
Prep
-
Make marinade - Chop garlic. Combine garlic with brown sugar, oil (portion for chicken), tequila, soy sauce, and first portion of lime juice. (Can be done up to 5 days ahead)
-
Marinate chicken- Halve chicken breasts. Combine with marinade and tenderize with a fork. Marinate for 20 minutes and up to a day. (Can be done 1 day ahead)
-
Radishes / Cucumbers / Lettuce - Prep as directed and store separately. (Can be done 1 day ahead)
-
Avocados - Mash avocados with second portion of lime juice and season with some salt and pepper. If not using right away, cover with plastic wrap, pressing the plastic down tightly over top (this will prevent browning).
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
-
Place a grill pan or skillet over medium heat and brush with some oil.
-
Remove chicken from marinade (discard marinade). Sear chicken on both sides until cooked through, 5 to 6 minutes total.
-
Transfer chicken to a cutting board, cover with foil to keep warm and let rest for ~5 minutes.
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While chicken rests, whisk together mustard, honey, vinegar, and oil (portion for salad). Toss vinaigrette with radishes, cucumber, and lettuce. Top with cheese.
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Slice chicken and top with mashed avocado and red pepper flakes. Enjoy with salad on the side.
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