Serves six

Ingredients

• 2 pounds of boneless, skinless chicken breasts

• 1 cup of Margarita mix-no alcohol

• 1 orange, juice and orange zest

• 4 crushed cloves garlic

• 1 tablespoon of salt

• ½ cup vegetable oil

• Grilled Tequila Lime Salsa

• Ingredients

• 1 large bell pepper

• 6 roma tomatoes cut in half

• 1 ear of freshly shucked corn (if not in season, substitute with1 cup  roasted frozen corn)

• 1 large onion cut into rings

• 1 jalapeño cut in half

• Oil to coat vegetables

• Salt and ancho chili powder to taste

• 1-2 cloves of garlic crushed

• ¼ cup chopped cilantro

• 1 fresh squeezed lime

• 1 tablespoon of tequila

• 1 teaspoon of agave syrup

Directions

1. 1. Flatten chicken breast and place chicken into a large Ziploc baggie. Add Margarita mix, orange juice and zest, garlic, salt and oil to baggie. Mix ingredients. Place bag in refrigerator to marinate for 4-6 hours.

2. 2. Remove chicken from bag. If cooking outdoors, place chicken on a medium hot grill and cook until temperature reaches 165 or no longer pink. If using a pan on stove top, brown both sides of chicken. Add a small amount of water, put on pan lid. Cook until chicken is no longer pink and internal temperature is 165 degrees

3. 1. Coat all vegetables with oil; lightly sprinkle with salt and ancho chili powder. Place veggies on outside grill, or use a grill pan indoors at medium high temperature. Grill vegetables until lightly charred.

4. 2. Remove vegetables from grill, dice and place into bowl. Add remaining ingredients. Add more salt  and ancho chili powder if desired.

5. serve with Avocado Cream

 Avocado Cream

1 tub of Challenge Dairy's Salsa Cream Cheese
1 avocado mashed
1 fresh squeezed lime

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Directions
Combine ingredients in medium mixing bowl. Refrigerate until needed.

This dish is great served with fresh tortillas. Fresh tortilla can easily found at your grocery story by the refrigerated pizza dough, biscuits.. To cook, simply grill on skillet or in a pan until bubbles to start to form-no oil needed. Flip, and cook other side, about 30 seconds. Serve warm tortillas with Margarita Chicken, Grilled Tequila Salsa and Avocado Cream-yum!