Directions:
- Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper.
- Add chicken and place in the refrigerator for 4 hours, up to overnight.
- Heat a grill to medium high heat, preparing for direct and indirect grilling.
- Remove chicken from marinade and boil for 1 minute and reserve.
- Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes.
- Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt.
- Stir in rice, peppers, green onions, and cilantro.
- Serve salad, at room temperature, with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.78 Kcal (954 kJ) | ||
| Calories from fat | 105.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Sodium | 1876mg | 78% | |
| Potassium | 167.92mg | 4% | |
| Total Carbs | 22.58g | 8% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.3mg | 51% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 132.18 Kcal (553 kJ) | ||
| Calories from fat | 60.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 18% | |
|---|---|---|---|
| Sodium | 1088.64mg | 78% | |
| Potassium | 97.44mg | 4% | |
| Total Carbs | 13.11g | 8% | |
| Sugars | 2.1g | 14% | |
| Dietary Fiber | 1.17g | 8% | |
| Protein | 2.06g | 7% | |
| Vitamin C | 20.7mg | 59% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.4mg | 51% | |
| Calcium | 6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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