Tequila Chicken



Tequila ChickenRecipe courtesy George Stella, StellaStyle.com

Prep Time 10 min/ Cook Time 20 min/ Serves 4

Cooking oil spray
2 tablespoons extra-virgin olive oil 
4 boneless, skinless chicken breasts
2 tablespoons tequila 
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
¼ teaspoon minced fresh garlic 1 ½ tablespoons ground cumin 
½ teaspoon kosher salt¼ teaspoon black pepper 1⁄8 teaspoon cayenne pepper
4 ounces shredded Colby or Cheddar-jack cheese
4 tablespoons sour cream 
4 tablespoons salsa picante

1. Preheat oven to 400°F. Spray a sheet pan with cooking oil and set aside. 

2. Place the olive oil, the chicken breast fillets, and all other ingredients, except the cheese, sour cream, and salsa, into a bowl. Toss until coated. 

3. Place the coated filets on the baking sheet and bake for 25 to 30 minutes, or until a meat thermometer inserted into the thickest piece of chicken registers at least 165°F. 

4. Remove the cooked chicken from the oven, top with the shredded cheese, and return to the oven just long enough for the cheese to melt, about 2 minutes. 

5. Serve each piece topped with 1 tablespoon each of the sour cream and salsa.

Calories: 370| Fat: 20g| Protein: 38g| Fiber: 0.5g|Net Carbs: 2g

Photo courtesy of Low Carbing Among Friends (Facebook)

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