Thursday, January 23, 2014

Tequila Chicken with Avocado Black Bean Salad

Sometimes I make something and just cross my fingers that it will turn out to be a good recipe. This was one of those times. I am so thankful I gave this one a shot. I really really love this dish. It is tangy, spicy, and makes my taste buds dance. Not only that, best of all it is healthy. Full of God given nutrients, protein, and healthy fat. I just wish this dish pictured well. Take my word for it. This dish will rock your world. Make it, enjoy it, devour it. 

Tequila Chicken
with Avocado Black Bean Salad
adapted from: Barbells and Bellinis

For Chicken:
4 chicken breasts or 12 tenders
2 oranges, juiced
2 limes, juiced
3/4 cup of tequila blanco
1/2 bunch of cilantro, chopped
1 jalapeno, sliced
1 teaspoon of Kosher salt
1/4 cup olive oil
2 cloves of garlic
4 slices of jack cheese -or- pepper jack

For Avocado Black Bean Salad:
3 avocados, diced
1 cup of cherry tomatoes, diced
1/2 red onion, diced
1 can of black beans, drained and rinsed
1 jalapeno, diced
2 limes
1 teaspoon of cumin
Salt and Pepper to Taste

In a large Ziploc bag or bowl, combine orange juice, lime juice, tequila, cilantro, jalapeno and salt and mix well. Add chicken breasts and marinate for at least 2 hours.

Preheat oven to broil, or you can also make these on the grill. I used a grill pan in the oven. 
Combine olive oil and minced garlic cloves in a small bowl and set aside. 
To make Avocado Black Bean salad, combine avocado, diced grape tomatoes, red onion, black beans, jalapeno, juice of 1 1/2 limes and cumin to a bowl and mix to combine. Don't over mix, you want the avocado to remain chunky. Salt and pepper to taste.
Remove chicken from marinade. Brush olive oil and garlic mixture on chicken breasts. Broil on high for 5 minutes, 
then add cheese slices to the top of the chicken. 
Bake for another minute to melt cheese. 
Pepper to taste. Serve Tequila Chicken over Avocado Black Bean Salad and garnish with cilantro.
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