Chicken Tequila Sunrise
Elevate your dinner game with the vibrant and zesty flavor of Chicken Tequila Sunrise! This flavorful dish combines tender strips of chicken marinated in a bold mix of tequila, fresh lime juice, and orange juice for a citrusy kick, then sautéed with a colorful medley of bell peppers, red onion, and warm spices like chili powder and cumin. Perfectly balanced with a touch of fresh cilantro, this recipe delivers a fiesta of taste in every bite. Quick to prepare in under an hour, it’s perfect for weeknight dinners or casual gatherings. Serve it with warm tortillas and creamy avocado slices for a complete and irresistible meal! Whether you're looking for a unique chicken recipe or bold Mexican-inspired flavors, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.25 cup Tequila
- 0.25 cup Fresh lime juice
- 0.5 cup Orange juice
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 medium Red onion, sliced
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 8 pieces Tortillas (optional, for serving)
- 1 large Avocado slices (optional, for serving)
Instructions
Slice each chicken breast into thin strips and set aside.
In a medium bowl, combine tequila, lime juice, orange juice, and minced garlic to create the marinade.
Place the chicken strips in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for 1-2 hours.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off, and add it to the skillet. Cook for 2-3 minutes per side until lightly browned. Transfer the chicken to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers and red onion. Sprinkle with chili powder, cumin, salt, and black pepper, and sauté for 5-7 minutes or until the vegetables are tender-crisp.
Return the chicken to the skillet, tossing to combine with the peppers and onions. Cook for an additional 3-5 minutes until the chicken is cooked through and the flavors are well combined.
Remove from heat and stir in fresh cilantro.
Serve warm with tortillas, avocado slices, or as desired.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 42.3 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 573 mg | 44% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4928 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
