Tequila-Almond Chicken Recipe

Name: Tequila-Almond Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1/2 teaspoon finely grated lime zest; 2 tablespoons fresh lime juice; 1 tablespoon tequila; 1 large garlic clove, thinly sliced; 1/2 cup blanched whole almonds (2 1/2 ounces), chopped; 1/4 teaspoon ground cumin; Salt; 1 tablespoon minced fresh chile, such as poblano or jalapeno; 1 small shallot, minced; 1 tablespoon plus 1 teaspoon olive oil; 2 medium tomatoes, cored and cut into 1-inch dice; 1 Hass avocado, cut into 1-inch dice; 2 tablespoons unsalted butter; Freshly ground black pepper

Servings: persons

4 skinless, boneless chicken breast halves
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon tequila
1 large garlic clove, thinly sliced
1/2 cup blanched whole almonds (2 1/2 ounces), chopped
1/4 teaspoon ground cumin
Salt
1 tablespoon minced fresh chile, such as poblano or jalapeno
1 small shallot, minced
1 tablespoon plus 1 teaspoon olive oil
2 medium tomatoes, cored and cut into 1-inch dice
1 Hass avocado, cut into 1-inch dice
2 tablespoons unsalted butter
Freshly ground black pepper

1
Using a meat pounder, lightly flatten the chicken breasts. In a large shallow dish, combine the lime zest and 1 tablespoon of the lime juice with the tequila and garlic. Add the breasts and turn to coat with the marinade; set aside for 10 minutes.
2
In a food processor, finely grind the almonds; do not overprocess or the nuts will form a paste. Transfer to a large plate. Add the cumin and 1/2 teaspoon salt and toss well.
3
In a medium bowl, combine the remaining 1 tablespoon lime juice with the chile, shallot and 1 teaspoon olive oil. With a rubber spatula, gently fold in the tomatoes and avocado.
4
Remove the garlic slices from the chicken marinade. Pat the almond mixture on both sides of each breast half to coat thoroughly.
5
In a large nonstick skillet, melt 1 tablespoon of the butter in 1/2 tablespoon of the olive oil over high heat. Add 2 of the chicken breast halves, reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook until browned on the second side and cooked through, 3 to 4 minutes longer. Transfer the chicken to plates and wipe out the skillet. Repeat with the remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, 1/2 teaspoon finely grated lime zest, 2 tablespoons fresh lime juice, 1 tablespoon tequila, and more.

Yes, Tequila-Almond Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tequila-Almond Chicken

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