Tuesday, November 05, 2013
I think I like my fiesta lime chicken more than Applebee's!
1 C water
1/4 c extra virgin olive oil
juice from 3 limes
1/3 C teriyaki sauce
1 tbsp. dried minced garlic
1 tbsp. onion powder
2 tbsp. liquid smoke
1 tsp black pepper
Put four boneless skinless butterflied chicken breasts in a gallon Ziploc bag with all of the above ingredients and massage the marinade into the chicken. Let it marinade for at least two hours.
After the chicken has marinated pull them out and put them on the George Foreman Grill. Let them grill for six minutes then remove and wrap in foil to continue the cooking process and keep the juices in.
While the chicken is resting
4 tbsp. sour cream
1 tbsp. lime juice
1 tbsp. teriyaki sauce
Pico de gallo
2 roma tomatoes chopped small
1/2 white onion diced small
1 jalapeno pepper chopped small
3 tbsp. fresh cilantro chopped
2 tbsp. lime juice
Serve hot chicken breast over a bed of brown rice.
Spread a 1/4 of the sour cream sauce over each chicken breast.
Sprinkle 3 tbsp. of Mexican Blend shredded cheese on each servings and microwave just long enough for the cheese to melt.
Cover each serving with a 1/4 C pico. Squeeze a little bit of lime juice over the top of that if you want more lime flavor, I did.
I served it with grilled sweet corn and black beans on the side with avocado slices.
I bought Southwest flavored tortilla strips to crumble over the top but I forgot them. I didn't really need them though.
It was a big meal and I'll probably have it for lunch instead of dinner next time because of that but it was so good!