This Tequila Almond Chicken is the perfect weeknight meal that can also serve as a beautiful, gourmet dinner. This chicken is topped with a fresh tomato and avocado salad.
When working with chicken breasts, it’s helpful to pound them down a bit so they’re all the same thickness. This ensures that all of your chicken breasts will cook through evenly. This chicken is sautéed in a skillet. No cutting into one and finding it raw… and then into another and finding it overdone. They’ll all be done at the same time!
How to Make Tequila Almond Chicken:
- Marinate the chicken briefly in lime zest, lime juice, tequila and garlic.
- Coat the chicken in ground almonds + cumin + salt.
- Fry in butter + olive oil until golden brown and cooked through.
Top the chicken with the tomato and avocado salad and serve.
I love this chicken recipe because the chicken has a crispy almond crust with tender, juicy chicken inside. You can get some tomato and avocado in every bite. This tequila almond chicken recipe is a keeper!
Here are a few more chicken recipes you might like to try:
- Easy Chicken Santa Fe
- Tuscan Chicken Sheet Pan Dinner
- Parmesan Crusted Chicken
- Melt in Your Mouth Caesar Chicken
- Light Chicken Parmesan
- Chicken with Lime Butter
- Queso Chicken
- Chicken with 40 Cloves of Garlic
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Tequila Almond Chicken
Ingredients
Tomato- Avocado Salad:
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon minced fresh jalapeno
- 1 small shallot minced
- 1 teaspoon olive oil
- 2 medium tomatoes diced
- 1 large avocado diced
Chicken:
- 32 ounces boneless, skinless chicken breast halves
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon tequila
- 1 large garlic clove thinly sliced
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cumin
- salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- freshly ground black pepper
Instructions
- In a medium bowl, combine 1 tablespoon lime juice with the chile, shallot and 1 teaspoon oil. With a rubber spatula, gently fold in the tomatoes and avocado. Set aside while you prepare the chicken.
- Using a meat pounder, lightly flatten the chicken breasts so they're all the same thickness. In a large shallow dish, combine the lime zest and 1 tablespoon of the lime juice with the tequila and garlic. Add the breasts and turn to coat with the marinade; set aside for 10 minutes.
- In a food processor, finely grind the almonds; do not over-process or the nuts will form a paste. Transfer to a large plate. Add the cumin and 1/2 teaspoon salt and toss well.
- Remove the garlic slices from the chicken marinade. Pat the almond mixture on both sides of each breast half to coat thoroughly.
- In a large nonstick skillet, melt 1 tablespoon of the butter in 1/2 tablespoon of the olive oil over high heat. Add 2 of the chicken breast halves, reduce the heat to moderate and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook until browned on the second side and cooked through, 3 to 4 minutes longer. Transfer the chicken to plates and wipe out the skillet. Repeat with remaining butter, oil and chicken. Season the tomato-avocado salad with salt and pepper, spoon it over the chicken and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
