Grilled Tequila Lime Chicken
adapted from Pioneer Woman and Ina Garten

Servings - 6   Serving size - 1- 4 oz. chicken breast w/cheese and 2 TBS Pico   Points Plus -  5 Points+*
Calories - 202.5,   Total Fat - 6.8g,   Carb. - 5.9g,   Protein - 30.9g,   Fiber - 1.6g
*(I did not account for any of the nutritional info for the marinade, as I ended up with just about the same amount I started with after it marinaded)

For the Marinade:
Juice of 2 limes
1/4 cup orange juice
5 cloves of garlic
1 whole jalapeno, seeds and veins removed for less heat
1 tsp. salt
1/2 cup tequila
1/4 cup oil ( canola, olive, rice bran)
small handful of cilantro ( optional)

For the Pico de Gallo:
3 ripe, plum tomatoes (they have less juice than other varieties), small diced
1 small onion, small diced
1 small jalapeno, veins and seeds removed, small diced
1 clove garlic, minced ( I use my microplane)
small handful of cilantro
juice of 1/2 lime
salt, to taste

6 - 4oz. boneless, skinless chicken breasts (thin cut)
1 1/2 cups shredded Reduced Fat Mexican Blend Cheese

1.  To make marinade:  Combine all marinade ingredients in blender and blend until smooth.  ( I used my handy magic bullet).  Place chicken breasts in a zipper plastic bag and pour marinade over chicken, coating all pieces.  Place in refrigerator and allow to marinade for at least 4 hours up to 6 hours. 
2.  While chicken is marinading, make the pico de gallo.  Mix all ingredients. I used my mini chopper to make quick work of it.  Place in fridge and allow flavors to meld.
3.  When chicken is done marinading, heat grill to med-hot.  Remove chicken from marinade and discard leftover marinade.  Grill chicken until done.  Place grilled chicken on flat sheet pan and top each piece with 1/4 cup reduced fat Mexican blend shredded cheese.  Place under broiler for a few minutes until cheese is melted and bubbly.  Top the cheese with 2 TBS Pico de gallo.