“Mmmm, that looks good,” he said as we watched her make a chicken recipe.
“It does. Do you want to make it for dinner tonight?” I asked.
And so a plan was made, and I scribbled down the ingredients. In this house, grilled chicken is an easy sell. Nick is picky with sauces sometimes, so plain grilled chicken is always a sure thing, and it’s really easy for Madeline to pick at.
Want a 20 minute, super-healthy, fresh dinner that is kid-approved and family-friendly? This is it.
Nick happened to be asking about cous cous the other day … what is it? what does it taste like? … so I took this opportunity to introduce him to it. I served the chicken over the cous cous and put the salsa topping on the side since he doesn’t like onions. Well, actually, Rachael doesn’t call it a salsa topping, she has a ridiculous name for it – Tex-Mex Chimi-Chop. I’m as much a Rachael Ray fan as the next person, but could do without the cutesy names for everything, you know? For the topping, I nixed the mint (not a big fan of it in savory dishes) and added tomatoes. To me, it just screamed for fresh, ripe tomatoes. I used chicken tenderloins because they cook crazyfast and it’s easier to tell when they’re cooked through since they’re so thin.
This is a perfect light meal to celebrate Spring and Summer … between the fast cook time, the grilling aspect and the salsa topping, you’ve got all your bases covered – dig in!
P.S. You can check out a video and picture of her dish right here – I’m going to volunteer my services to Rachael’s crew, because mine looks way better. So there!
Tequila-Lime Chicken with Tex-Mex Chimi-Chop
Recipe courtesy of Rachael Ray
1/2 cup tequila
Juice of 4 limes
1 tablespoon hot sauce
1/4 cup vegetable or canola oil
4 bone-in, skin-off chicken breasts (I used one lb of chicken breast tenderloins)
Salt and ground black pepper
1/2 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped (I skipped)
1/2 red onion, finely chopped
2 jalapeño peppers, seeded and finely chopped (I skipped)
1 plum tomato, chopped (my addition)
3 tablespoons red wine vinegar
1/3 cup EVOO – Extra Virgin Olive Oil
In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil. Add the chicken to the mixture and marinate for at least 30 minutes or up to overnight.
When ready to cook, preheat oven to 400ºF or grill to medium.
Shake the excess marinade off the meat and season the pieces with salt and pepper. Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill.
While the meat is cooking, stir together the herbs, red onion, jalapeño, red wine vinegar and EVOO in a medium-size bowl. Season the mixture with salt and pepper. Serve the finished chicken topped with the Tex-Mex Chimi-Chop.