Low Sodium Tequila Lime Chicken

I made this last night as kebobs, it is very very tasty! You can also use for fajitas, or just to eat whole.

INGREDIENTS

• 1/2 cup fresh lime juice
• 1/4 cup tequila
• 1/4 cup fresh orange juice
• 1/8 cup dry cilantro
• 3/4 tbsp chili powder
• 2 tsp minced garlic
• 1/4 tsp onion powder
• 1/2 tsp ground black pepper
• 2 tbsp olive oil
• 6 boneless, skinless chicken breasts

DIRECTIONS

1) Mix together all ingredients, except the chicken, in a mixing bowl.

2) Pour the mixture into a plastic freezer bag (thinner ones will be too flimsy) containing the chicken breasts.

3) Marinate for 30 minutes to 1 hour before grilling, or keep chilled up to 3 hours, if desired.

4) Remove from refrigerator (if chilled) and allow 30 to 45 minutes to come to room temperature prior to grilling.

5) Prepare the barbeque.

6) Grill chicken until cooked through, turning about every four minutes. Be careful not to overcook the chicken, or it will be tough.

Optional: For an exceptional taste, each time you turn the chicken, return each breast into the plastic bag to recoat with marinade.

7) Remove the chicken from the grill and wrap them in foil (they can be grouped two-to-three together depending on size); let stand at least five minutes prior to serving or slicing (this ensures uniform temperature and tenderness).

For fajitas: cut onions and peppers into strips and place in foil packet with marinated chicken with the reserved marinade and grill until cooked through

NUTRITION

Servings per recipe: 6

Amount per serving

Calories: 305
Fat: 19 g
Cholesterol: 93 mg
Sodium: 106 mg
Potassium: 406 mg
Total Carbs: 3.7 gD
Dietary fiber: 0.5 g
Protein: 31 g