I’m one of those people who always has a go-to meal at restaurants.
Sure, I like to try new things sometimes but other times, I don’t like to deviate from my tried-and-true favorite meals at restaurants.
So for Chili’s it is their Margarita Chicken. It’s supposedly one of the healthier items on the menu but it’s also gluten-free! (As long as you order it without the tortilla strips).
This is a great meal for a pretty low-carb dinner or for a post-workout dinner because it’s packed of protein!
This is another one of meals that I have when I’m home and everyone else is having beef or pork and I would rather not participate for the sake of healthy eating. 
I definitely recommend it when you are craving a mexican dinner not but don’t want to regret it the next day. Super healthy and tasty!
I barely adapted the chicken marinade recipe from GroceryBudget101 and the rice from Nikki in the Kitchen
Copycat Chili’s Margarita Chicken
serves 4
For the chicken:
4 chicken breasts
3 tbsp reduced sodium soy sauce
1 tablespoon canola oil
2 tbsp honey
1 tbsp lime juice
1 tbsp minced garlic
For Rice:
1 cup brown rice
2 and 1/2 cups of reduced sodium chicken broth
1 tablespoon lime juice
1 tablespoon minced garlic
2 tablespoons olive oil
dash of crushed red pepper
1 tsp dried cilantro
1 can (15.5 oz) of black beans, drained and rinsed
pinch of cayenne pepper
1. Pound the chicken breasts out so they are even in thickness and about a 1/2 in thickness.
2. Whisk together all of the ingredients for the chicken (besides the chicken breasts… duh) and then add to a large Ziploc bag and then add the chicken breasts to the marinade. Seal the bag and refrigerate for 2 hours.
3. In a sauce pan, bring the chicken broth to a boil and then add the rice. Cook according to specific rice instructions.
4. In a small sauce pan, add the rinsed and drained black beans, cover with water, and add in the cayenne pepper; heat up over medium heat.
5. Heat up a grill and grill each side of the chicken for about 7 minutes each or until juices run clear.
6. Whisk together lime juice, minced garlic, olive oil, dash of crushed red pepper, and dried cilantro. Add to fully cooked rice.
