24 August 2011

Wannabe Chili's Margarita Chicken

Everytime that I go to Chili's, I get the same thing. Their margarita chicken and chips and salsa. I wanted to see if I could re-create the tasty dinner at home and so I got on the ball and came up with this!
Margarita Chicken Knock-off
1 1/2 lbs chicken
1 pkgs McCormick Grill Mates Mojito Lime marinade mix
1 1/2 cups white rice
15 oz can black beans, drained and rinsed
8 oz pineapple chunks, diced
1 jalapeno pepper
5 oz cherry tomatoes, grilled
1 Tbsp vinegar
4 Tbsps olive oils, separated
1 cup whole kernal corn
Place chicken in a bag or pie plate with 2-3 Tbsp marinade mix and 1/2 cup pineapple juice from the can. Let sit to marinate. Grill unil juices run clear.
In a bowl, combine beans, jalapeno and diced pineapple chunks (reserve the remaining pineapple juice for the rice) Dice and add tomatoes and 1/2 cup corn with 1 tsp seasoning mix, vinegar, and 2 Tbsp oil.
In a 2 qt saucepan, heat oil and rice until browned. Add remaining pineapple juice with water (total 3 cups liquid) and remaining seasoning mix. Bring to boil, cover and reduce heat to low. Simmer 15-20 minutes or until liquid is absorbed into rice. Add remaining corn to rice when cooked through.
Serve 1 cup rice with 1/2 cup black bean salsa and top with grilled chicken.
It is less than 400 calories per serving and much cheaper to make than going out!

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