Margarita Chicken II

Name: Margarita Chicken II
Total time: 30
Yield: 4
Ingredients: 0.5 teaspoon lime zest; 0.25 cup lime juice; 2 tablespoons gold tequila; 2 tablespoons honey; 1 tablespoon vegetable oil; 2 teaspoons cornstarch; 0.25 teaspoon garlic salt; 0.25 teaspoon ground black pepper; 4 skinless, boneless chicken breast halves; 4 (10 inch) flour tortillas, warmed; 1 tomato, cut into 8 wedges; 1 avocado - pitted, peeled, and cubed; 1 lime, cut into 8 wedges

Recipe by Rayna Jordan from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

0.5 teaspoon lime zest
•

0.25 cup lime juice
•

2 tablespoons gold tequila
•

2 tablespoons honey
•

1 tablespoon vegetable oil
•

2 teaspoons cornstarch
•

0.25 teaspoon garlic salt

•

0.25 teaspoon ground black pepper
•

4 skinless, boneless chicken breast halves
•

4 (10 inch) flour tortillas, warmed
•

1 tomato, cut into 8 wedges
•

1 avocado - pitted, peeled, and cubed
•

1 lime, cut into 8 wedges

Instructions

Preheat oven to Broil.
Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.