Chili's Margarita Chicken at Home

This is such a tasty, healthy meal and we had it last night so I thought I would share. It looks long and difficult, its actually SUPER easy and fast. I made this from scratch to served within 30 minutes from being home after work last night.

Ingredients:
Chicken - Breasts, boneless, skinless
Margarita Mix - Liquid if you have the time to marinate (2 hr) & Dry instant margarita if like me, you do not (I use Baja Bob's Triple Citrus sugar free margarita mix)
Limes - 2 or 3 (you can use the liquid bottle type but at least one will make a pretty garnish when served)
Pico de Galo - Make your own using onion, garlic, tomato, cilantro or buy from the deli dept. I usually add a touch more fresh cilantro and garlic (add chiles if you like hotter)
Pepper - fresh ground
Rice - Any (The kids like the chicken flavor Rice A Roni so I used this last night) If I had been eating this part of the meal I would have chosen Orzo instead)
Black Beans - Any (We like Bush's canned varieties just fine. Yesterday I saw a new one they had with bits of corn and peppers in it. I thought this would add color to the plate also, so we tried it. I didn't have any but the family raved about them)
Tortilla Strips - Tri-color (you may find these in the salad toppers or chips section - look for the bag with the blue white and red strips to make the meal pretty also)
Optional: Brocolli - Fresh Steamed (this is what I had instead of the rice and beans the family ate)

Preparation:
I usually cut the chicken breast into "steaks" by slicing like a filet but not all the way then laying it open like a butterfly. Marinate in liquid margarita mix for 2-4 hours if you have the time, if not then sprinkle margarita mix powder over all sides lightly coating. Add fresh ground pepper and grill or bake in the oven at 450 for 30 min. or until just done (if your filets were thin this will be fast). I usually "baste" so to speak by squeezing one of the limes over the chicken half way through. Prepare the rice according to package directions and heat the beans.

Serve:
Place tri-color tortillas in the center of the plate, place the grilled chicken on top, top with pico de gallo and a twisted slice of lime to decorate. Encircle the chicken with a ring of rice and serve black beans over and about the rice (leave rice showing and its a pretty dish too). Optional steamed brocolli or cauliflower for those of us cutting down on carbs. I also served the rest of the families with about 10 of those lime flavor tortilla chips and a small amt. of spinach dip. I noticed the dip wasn't eaten much but they did use their chips to scoop up beans n rice (boys!).

Nutritional:
Chicken - the picture (if it shows) is the Chili's version of the meal and the nutritional information is based on the same size portion.

Calories 380, Fat(g) 8, Sat Fat(g) 2, Carb 67, Prot 48, Fiber 11, Sod(mg) 1640

Yeah, ok I can't get the image to show but the link info is below if you know how to get to it. Otherwise, think in moderation!

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