Easy margarita chicken is a healthy and delicious dinner for busy weeknights. Juicy, flavorful chicken breast topped with pico de gallo and cheese – it’s a delicious southwest-inspired meal the whole family will love! (gluten-free, nut-free)
2 boneless, skinless chicken breasts, halved lengthwise into cutlets
Juice of 1 lime
1 tbsp worcestershire sauce
1 tbsp avocado or olive oil
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1 tbsp chopped fresh cilantro
1 cup pico de gallo (see recipe below)
1/2 cup colby jack cheese, shredded
For the pico de gallo:
1 medium tomato, diced
1/2 small white onion, diced
1 small jalapeno, diced
2 tbsp chopped fresh cilantro
Juice of 1/2 lime
Place chicken cutlets flat on a large plate. Whisk together lime juice, worcestershire sauce, oil, salt, pepper, garlic, paprika and cilantro. Pour over chicken and let marinate while you prep the pico de gallo and the grill.
To make the pico de gallo, mix all ingredients in a small bowl.
Heat grill to medium-high heat. Grill chicken over direct heat for 2-3 minutes per side.
Turn heat down to medium-low. Remove to top rack of grill or to indirect heat. Close grill and continue to cook until chicken reaches an internal temperature of 155°F.
Spoon pico de gallo over the top of each chicken breast. Top with cheese and close grill. Cook until cheese is melted and chicken reaches an internal temperature of 165°F. Remove from grill and serve immediately.