2014 has started out bitterly cold, windy, and snowy.  It feels as though Northern Iowa has been placed in the middle of the arctic tundra for the last month.  With winds causing windchill readings to reach 50 below zero, regular temperatures in the teens and 20s below zero, and living on an acreage where there is hardly any trees for wind protection, T.J. and I have been restricted to finding activities to do inside day after day.  I can tell you this, I’m ready for spring and it’s not even February!  I’m in trouble 🙂

Last Friday, I wanted to do something special for supper that would make us feel like we had escaped to a warmer place, preferably with a beach or golf course in the background.  With the PGA Farmer’s Insurance Golf Tournament being played at Torrey Pines sure to be on our T.V. that night, all I needed was the food.

When I think of someplace warm, I think margaritas.  I love AppleBees’ Fiesta Lime Chicken and thought I would try to do my own version with a margarita mix.  My goal was still to keep this entire meal below 500 calories, which can often be difficult with Mexican-inspired food.  What I came up with was Margarita Lime Chicken coming in at 413 calories per serving.  It may be one of my favorite meals I’ve made.  It was delicious and definitely a repeat meal in the Albrecht household!

Here is what you’ll need on your grocery list:

**This recipe makes enough to serve 4 people at 413 calories per serving**

10 oz Non-alcoholic Margarita Mix

3 tbsp Lime Juice

3 Garlic Cloves, minced

1/4 cup Cilantro, finely chopped

4 (6 oz) Boneless, Skinless Chicken Breasts

Salt

Pepper

1 cup Brown Rice

2 cups Green Giant Mexi-corn (you’ll need 2 11oz cans to get the full 2 cups)

1/4 cup Mexican-Style Shredded Cheese

1/2 cup Tri-Color Tortilla Strips

1/2 cup Mango Peach Salsa

1/4 cup Plain Greek Yogurt

**Optional – Limes for extra garnish

In a small bowl, combine margarita mix, lime juice, garlic, and cilantro.

Pour 1 cup of the marinade into a large resealable plastic bag.  Add chicken, seal bag, and turn to coat.

Refrigerate 2-4 hours.  Cover and refrigerate remaining marinade.

When ready to start preparing the meal, Preheat oven to 425 degrees.

Line a 9×13 baking dish with aluminum foil and spray with cooking spray.  Place chicken flat across the bottom of baking dish.  Discard marinade from plastic bag.  Pour refrigerated marinade from small bowl evenly over chicken.  Season with salt and pepper to taste and bake for 30-35 minutes until chicken is cooked through.

About 10 minutes before chicken is ready prepare rice according to directions on the box.  Drain excess water from rice and add Mexi-corn mix and warm up over low heat until hot.

Split rice/corn mixture evenly in the middle of 4 serving plates.

Remove chicken from oven and place on top of rice.  Top each chicken breast with 1 tbsp cheese.  Top cheese with 2 tbsp tortilla strips.  Top tortilla strips with 2 tbsp salsa, and finish by topping each serving with 1 tbsp plain Greek yogurt.

This meal was a huge success in our house.  I was full and satisfied without overindulging and the tastes and smells that emerged from this dish were tropical and delicious.  We enjoyed a great meal while watching some exciting golf on the beautiful courses of Torrey Pines.  Now if I could have somehow been magically transported to the warm coast of California to watch the rest of the tournament in person…

I even served leftovers to the in-laws the next day and they couldn’t stop raving about this meal.  Definitely a keeper!

Enjoy!