zest of 1 lime + juice of 4 limes
zest of 1 orange + juice of 2 oranges
1/4 cup tequila (optional)
2 Tablespoons extra virgin olive oil
1 Tablespoon + 1 teaspoon agave nectar (could use honey)
3 crushed garlic cloves
salt and pepper (lots)
4 small chicken breasts
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro
1 bag of frozen corn
- Combine ingredients from lime zest to salt and pepper in a large bowl or ziplock bag then mix well. Add chicken breasts then cover and marinate in the refrigerator for 1-4 hours.
- When ready to grill or cook, let chicken breasts rest out of the fridge for 10-15 minutes then grill or saute over medium-high heat for 4-5 minutes a side, or until cooked through.
- While the chicken is grilling, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Cook the corn according to package directions. Stir to fluff the rice then add lime juice, corn and chopped cilantro. *Optional: top with sliced avocados!