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Ingredients

3 skinless, boneless chicken breasts ½ cup tequila 1 lime, zested and juiced ¼ teaspoon garlic powder, divided ¼ teaspoon chili powder, divided 3 ounces shredded Mexican-style cheese blend

Nutrition Info

244.4 calories carbohydrate: 1.7 g cholesterol: 68.8 mg fat: 8.8 g fiber: 0.1 g protein: 22.5 g saturatedFat: 5.3 g servingSize: - sodium: 207 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Arrange chicken breasts in a baking dish, add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
Turn chicken breasts, sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4 servings

This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.