This fabulous low sodium recipe has been in the vault collecting dust for almost 15 years. WHY? The simple answer is lethargy. When I moved out of my parents’ house (leaving their free and convenient liquor stock behind), I just stopped making it. Tequila ranks really low on my list of favorite boozes, so I never keep it on hand. Yesterday while talking with friends, I casually mentioned the dish and was immediately offered my missing ingredient. Many thanks Lori and Joel. OLE!
Serves 4.
SODIUM CONTENT: 120 mg per serving
INGREDIENTS
4 boneless skinless chicken breasts
MARINADE:
1/2 c. (4 oz.) tequila
1 c. Roses Sweetened Lime Juice (stocked near cocktail mixes at most supermarkets)
1/4 c. vegetable oil
2 cloves garlic, chopped
2 T. chopped fresh cilantro or 1 T. dried cilantro
1/2 t. freshly ground black pepper
1/2 t. ground coriander
1/2 t. ground cumin
SAUTEED VEGGIES:
2 T. vegetable oil
1 medium green bell pepper, cored, seeded and diced
1 medium red bell pepper, cored, seeded and diced
1 medium onion, diced
1 c. sour cream
DIRECTIONS
Measure the marinade ingredients into a large gallon-size zip-top bag, seal and shake well to combine. Add the chicken, seal well, and invert several times. Place in the refrigerator and allow to marinate for at least 6 hours, preferably overnight.
Heat the grill. Once ready, cook chicken until no longer pink but still juicy and tender, about 30 minutes.
While chicken is cooking, make the pepper/onion saute. Heat the 2 T. oil in a saute pan over medium-high. Add the diced onion and peppers and cook, stirring, 5-6 minutes. Remove from heat.
Plate each breast with a fourth of the veggie saute and a 1/4 c. of sour cream, garnished with cilantro if desired. Serve immediately.
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