{Tequila Lime Chicken with Beans and Rice}

If you are looking for a Healthy chicken, rice and beans dish that has TONS of flavor you MUST try this. I could eat this for dinner every night! It is the tastiest chicken and beans i have ever made. I really love it. And honestly, usually when i hear "chicken and beans" i think it's gonna be plain tasting without much flavor, BUT that's not true for this meal. I always get too full off of this meal because i can't stop eating! This is a good one if you are a busy person! You just throw your chicken in some marinade in the morning before you head out the door. When you get home you throw it on the grill or in a pan and it's done. You do have the beans to cook, but those are easy. Be careful not to cook your chicken longer than necessary because it won't taste as juicy. If you cook it just the right amount of time it will be a perfect blend of juicy and tasty! Enjoy!

Tequila Lime Grilled Chicken over Black Beans

For the chicken:
1/4 cup tequila(It tastes just as good without it)
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeeze orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced(optional)
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts

For the beans:
1 tbsp. olive oil
1/4 cup onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced(optional)
1 can black beans, drained and rinsed
1/4 cup chicken or vegetable broth
Cumin, fajita seasoning and cayenne pepper(season to your liking)
Salt and pepper
1/2-3/4 cup frozen corn

Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well; add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook the chicken, heat a grill to medium-high heat. Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. (Alternatively, you can sear the chicken in a grill pan and then bake in a 350 degree F oven for about 10 minutes or until cooked through. This is my preferred method for cooking chicken when I don’t feel like firing up the grill, or the weather is bad.) Allow the chicken to rest for 5 minutes before serving.

I use brown rice with this meal. I add some minced garlic and a squeeze of lime juice in with the boiling water before i throw the rice in.

While the chicken is cooking, prepare the beans. Heat the olive oil in a saucepan over medium-high heat. Add the onions and saute until translucent, about 5-7 minutes. Add the garlic and jalapeno to the pan and saute for 1 minute more. Add the black beans to the pan and cook for a few minutes until warmed through. Pour in the chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow the mixture to simmer until most of the liquid has reduced. Stir in the hot sauce and frozen corn, and cook 2-3 minutes more. Divide the bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.

Source: This recipe is from Annie at Annies-eats. And the chicken is adapted from Ina Garten.