Citrusy Chicken with Tequila and Rice Salad
Elevate your dinner game with this vibrant Citrusy Chicken with Tequila and Rice Salad, a recipe bursting with bold, zesty flavors and festive flair! Tender, juicy chicken breasts are marinated in a tantalizing blend of orange and lime juices, smooth tequila, and aromatic spices like smoked paprika and cumin, then grilled to smoky perfection. Paired with a refreshing rice salad featuring crunchy red bell peppers, crisp cucumber, and a tangy lime-cilantro dressing, this dish strikes the perfect balance between savory and bright. Ideal for summer cookouts, quick weeknight dinners, or impressing guests, this gluten-free and protein-packed recipe is as satisfying as it is easy to make. Get ready to savor every bite of this Mexican-inspired masterpiece!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup orange juice
- 0.25 cup lime juice
- 2 tablespoons tequila
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cups water or chicken broth
- 1 piece red bell pepper, diced
- 1 piece cucumber, diced
- 0.25 cup cilantro, chopped
- 0.25 cup red onion, finely diced
- 2 tablespoons lime juice (for rice salad)
- 1 tablespoon olive oil (for rice salad)
- 0.25 teaspoon salt (for rice salad)
- 0.25 teaspoon pepper (for rice salad)
Instructions
In a medium bowl, whisk together the orange juice, lime juice, tequila, olive oil, garlic, cumin, smoked paprika, salt, and pepper to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the rice salad. Cook the rice according to the package instructions, using water or chicken broth for more flavor. Once fully cooked, allow the rice to cool to room temperature.
In a large bowl, combine the cooled rice, diced red bell pepper, cucumber, cilantro, and red onion.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the rice mixture and toss to coat evenly. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Let the grilled chicken rest for 5 minutes before slicing.
Serve the citrusy chicken alongside the chilled rice salad and enjoy your flavorful, refreshing meal!
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 32.1 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3208 mg | 68% | |
*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.
