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Monday, August 10, 2015

Grilled Tequila Chicken with Sauteed Peppers & Onions #The Dash Diet 30-Minute Cookbook by Christy Ellingsworth

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Grilled Tequila Chicken with Sauteed Peppers & Onions- simplelivingeating.com

This post is sponsored by Adams Media. All opinions are my own. 

If you have high blood pressure, diabetes, or are overweight your doctor may have suggested that you go on the DASH (Dietary Approaches to Stop Hypertension) Diet. 
This is not a trendy, pseudo science diet. Studies have shown that the DASH diet can lower blood pressure in two weeks without medication.

Grilled Tequila Chicken with Sauteed Peppers & Onions- simplelivingeating.com

The Dash Diet 30-Minute Cookbook by Christy Ellingsworth provides fresh, healthy, low calorie flavorful recipes like this Grilled Tequila Chicken. These recipes are so tasty you won't miss the salt.

Grilled Tequila Chicken with Sauteed Peppers & Onions- simplelivingeating.com

The recipes in this cookbook will be enjoyed by the entire family, so you don't have to feel that anyone has to sacrifice good taste for you. Everyone in the family will be happy eating these dishes and seeing you get back to good health.

The Dash Diet 30-Minute Cookbook




Grilled Tequila Chicken with Sauteed Pepper & Onion


by by Christy Ellingsworth Reprinted with permission from Adams Media
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: grill entree low-sodium chicken summer

Ingredients (4 servings)
  • 1 cup lime juice
  • 1/3 cup tequila
  • 3 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons canola oil
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large onion, diced
  • 1/2 cup nonfat sour cream

Instructions:

1) Measure the lime juice, tequila, garlic, cilantro, agave nectar, black pepper, cumin, and coriander into a mixing bowl and whisk well to combine.

2) Wash chicken breasts and pat dry. Add to mixture and turn several times to coat. Cover and refrigerate. Allow to marinate for at least 6 hours, preferably overnight.

3) Heat the grill. Once ready, cook chicken until no longer pink but still juicy and tender, about 10 minutes per side.

4) While chicken is grilling, heat the oil in a sauté pan over medium heat. Add the diced peppers and cook, stirring, for 5 minutes. Remove from heat.

5) Remove chicken from grill. Plate each breast with 1/4 of the veggies and a dollop of sour cream. Serve immediately.

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Weekly Menu Plan: 



Meatless Monday: Vegetarian Chili, Brown Rice, Sour Cream, Guacamole

Tuesday: Quick Paella

Wednesday: Salmon, Asparagus, Olive Oil over Pasta

Thursday: Hot Dogs, Baked Beans, Roasted Potatoes

Friday: Grilled Chicken with Moroccan Rub, Cucumber Salad and Brown Rice

Saturday: Leftovers



6 comments:

  1. Hi Diane,
    Your meal plans always look so good, and we would just love your Tequila Chicken, it looks awesome. Are your kids starting to school yet, or do you still have some summer left? Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thanks Miz Helen you are a sweetheart. We usually start after Labor Day in NY, this year it is early Sept 2nd... though I know it isn't early for most of country.

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  2. Another beautiful recipe Diane. We eat a lot of chicken but every time I look at it I wonder what I'm going to cook. This will be high on my list. Thanks so much for linking up. I'm featuring this one at tomorrow's party. (Spring is nearly here and we'll all be looking forward to quick, light meals.)

    Anne xx

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    Replies
    1. Thanks so much Anne. I am glad you enjoy it. Really flavorful.

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  3. Thanks so much for featuring my cookbook, Anne! Glad you enjoyed the recipe!

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