Tequila-Lime Chicken

Tequila-Lime Chicken This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 35 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a 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 dish with plastic wrap and marinate in the refrigerator for 30 minutes.

  • Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.

  • Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.

  • 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).

Per Serving: 244 calories; protein 22.5g; carbohydrates 1.7g; fat 8.8g; cholesterol 68.8mg; sodium 207mg. Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.