Description
Enjoy a flavorful and cheesy Fiesta Lime Chicken inspired by Applebee’s, featuring marinated chicken breasts topped with melted cheese, served with a zesty Mexican ranch sauce and crispy tortilla chips. Perfect for a vibrant dinner or weeknight meal, it combines bold lime, taco seasoning, and creamy toppings for a satisfying dish.
Ingredients
Chicken and Marinade
- 1 1/4 pounds chicken breasts, boneless and skinless- 2 tablespoons avocado oil
- 2 1/2 tablespoons lime juice (from about 2 limes)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey
- 2 tablespoons taco seasoning
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
Cheese and Topping
- 4 slices Colby Jack cheese- 1/4 cup ranch dressing
- 1/4 cup mild salsa
- 2 tablespoons sour cream
- 1 tablespoon finely chopped cilantro (plus more for serving)
Optional Toppings
- Tortilla chips- Pico de gallo
Instructions
- Preheat & Prepare Chicken: Preheat your oven to 350°F. Cut the chicken breasts into four equal pieces, then cover with plastic wrap and gently pound with a meat mallet until about 1-inch thick to ensure even cooking.
- Marinate Chicken: In a large bowl, whisk together avocado oil, 2 ½ tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ¾ teaspoon salt. Add the chicken pieces, making sure they are well coated. Cover and marinate in the refrigerator for 15 minutes, flipping halfway through for even flavor absorption.
- Bake Chicken: Remove chicken from marinade, letting excess drip off. Place the pieces in a 13×9-inch baking dish, spaced slightly apart. Bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F).
- Prepare Sauce & Top Chicken: While chicken bakes, in a medium bowl, whisk together ranch dressing, salsa, sour cream, chopped cilantro, the remaining ½ tablespoon lime juice, and ¼ teaspoon salt to make the Mexican ranch sauce. Once the chicken is done, brush each piece with 1-2 tablespoons of the sauce, then top each with a slice of cheese. Return to the oven for 3-5 minutes until the cheese melts.
- Serve: Remove from oven and garnish with additional cilantro if desired. Serve over crushed tortilla chips alongside leftover salsa, pico de gallo, or Mexican rice, with extra ranch sauce or toppings as preferred.
Notes
- Nutrition information is provided without tortilla chips, pico de gallo, or additional toppings.
- Use medium or spicy salsa for a kick in the ranch sauce.
- For grilling, cook chicken on medium heat for 4-5 minutes per side until thoroughly cooked, then add sauce and cheese, cooking until cheese melts.
- For prep-ahead, marinate and prepare ingredients in advance; store separately in the fridge for up to 2 days.
- Refrigerate leftovers for 3-4 days. To freeze, keep in a freezer-safe container for up to 3 months. Reheat in a 350°F oven or microwave until heated through.
Nutrition
- Serving Size: 1 piece of chicken with toppings
- Calories: 390
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 125mg
