Description
This Fiesta Lime Chicken is a delicious and zesty Applebee’s copycat recipe featuring juicy marinated chicken breasts baked with Mexican-inspired spices, topped with a tangy salsa ranch sauce, and melted Colby Jack cheese. Serve it over crunchy tortilla chips for a festive main course the whole family will love.
Ingredients
Units
Scale
Chicken & Marinade
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 tablespoons avocado oil
- 2 1/2 tablespoons lime juice (from 2 limes), divided
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey
- 2 tablespoons taco seasoning
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt, divided
Sauce & Toppings
- 1/4 cup ranch dressing
- 1/4 cup mild salsa
- 2 tablespoons sour cream
- 1 tablespoon finely chopped cilantro, plus more for serving
- 4 slices Colby Jack cheese
- Tortilla chips (for serving, optional)
- Pico de gallo (for serving, optional)
Instructions
- Prepare the Oven and Chicken: Preheat your oven to 350°F. Cut the chicken breasts into four equal pieces. Place each piece under a piece of plastic wrap and gently pound with a meat mallet until they are about 1-inch thick for even cooking.
- Marinate the Chicken: In a large bowl, whisk together the avocado oil, 2 tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for 15 minutes, then flip the chicken and continue marinating for an additional 15-45 minutes.
- Bake the Chicken: Remove the chicken from the marinade and allow any excess to drip off. Arrange the chicken pieces in a 13 x 9-inch baking dish, leaving space between them. Bake for 20-25 minutes or until the chicken is fully cooked and no longer pink inside.
- Prepare the Salsa Ranch Sauce: While the chicken bakes, whisk together the ranch dressing, salsa, sour cream, cilantro, remaining ½ tablespoon of lime juice, and ¼ teaspoon salt in a medium bowl until smooth.
- Add Sauce and Cheese: When the chicken is cooked through, remove it from the oven. Brush each piece generously with 1-2 tablespoons of the salsa ranch sauce, then top each piece with a slice of Colby Jack cheese. Return the baking dish to the oven for 3-5 minutes, or until the cheese melts and is bubbly.
- Serve: Serve the Fiesta Lime Chicken over crushed tortilla chips. Top with additional salsa ranch sauce, pico de gallo, cilantro, and Mexican rice as desired for a true fiesta experience.
Notes
- Nutrition information is calculated without tortilla chips, pico de gallo, or extra cilantro.
- For extra heat, substitute mild salsa with medium or spicy salsa in the sauce.
- Grilling alternative: Grill chicken over medium heat for 4-5 minutes per side. Add sauce and cheese, then grill until cheese is melted.
- Prep ahead by tenderizing chicken, mixing marinade, and making the sauce up to 2 days in advance and refrigerating separately.
- Store leftovers in the fridge for 3-4 days, or freeze (chicken only) for up to 3 months. Note the sauce may change texture when frozen.
- Reheat in a 350°F oven or microwave until hot throughout.
Nutrition
- Serving Size: 1 chicken breast with sauce (without chips or pico de gallo)
- Calories: 390
- Sugar: 5g
- Sodium: 990mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 107mg
