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4 boneless skinless chicken breasts
1 cup liquid margarita mix
1 teaspoon garlic powder (I use fresh garlic, minced)
fresh ground black pepper, to taste
1) Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator. (here I also add the minced garlic)
2) When ready to prepare, drain and dust chicken breasts with black pepper.
3) Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
4) If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side.
Pico de Gallo
1/2 cup onions, Diced
2 Tbl cilantro, Chopped
1/2 cup tomatoes, Diced
Diced seeded jalepeo, to taste
Fresh lime juice
Dice both the tomatoes and onions. Chop cilanto, dice jalapeno, and add enough jalepeno seeds to suit your desired hotness. Squeeze in lime juice. Mix all together, and serve on top of grilled margarita chicken
Prepare your favorite black beans, according to directions.
Prepare your favorite spanish or mexican rice, according to directions.
Scoop a serving of rice onto each plate, then beans. Top beans with chicken and garnish with pico de gallo. Eat and enjoy!