Fiesta Lime Chicken
A vibrant and flavorful chicken dish marinated in zesty lime and spices, topped with melted cheese and a creamy sauce.
Equipment
- Oven Preheat to 350°F (175°C)
- Meat Mallet For pounding chicken to even thickness
- Baking Dish 13 x 9-inch baking dish
Ingredients
Main Ingredients
- 1.25 pounds boneless, skinless chicken breasts
- 2 tablespoons avocado oil
- 2.5 tablespoons lime juice (from 2 limes)
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon honey
- 2 tablespoons taco seasoning
- 1 teaspoon Worcestershire sauce
- 0.75 teaspoon salt
- 4 slices Colby Jack cheese
- 0.25 cup ranch dressing
- 0.25 cup mild salsa
- 2 tablespoons sour cream
- 1 tablespoon finely chopped fresh cilantro
- tortilla chips Optional, for serving
- pico de gallo Optional, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the chicken breasts into four equal pieces. Cover with plastic wrap and pound with a meat mallet until each piece is about 1-inch thick.
- In a large bowl, whisk together the avocado oil, 2 ½ tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon of salt. Add the chicken pieces to the marinade, ensuring they are well coated. Marinate in the refrigerator for 15 minutes. For best results, flip the chicken and continue marinating for an additional 15-45 minutes.
- Once marinated, let the excess marinade drip off the chicken and place the pieces in a 13 x 9-inch baking dish, leaving a little space between each piece. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- While the chicken is baking, whisk together the ranch dressing, salsa, sour cream, chopped cilantro, the remaining ½ tablespoon of lime juice, and ¼ teaspoon of salt in a medium bowl.
- Remove the chicken from the oven and brush each piece with 1-2 tablespoons of the sauce mixture. Top each piece with a slice of Colby Jack cheese. Return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Serve the Fiesta Lime Chicken over crushed tortilla chips, drizzled with any leftover ranch salsa, and topped with pico de gallo, additional cilantro, and Mexican rice if desired.
Notes
For a spicier kick, consider adding jalapeños to the toppings. You can substitute the ranch dressing with Greek yogurt for a healthier option. No alcoholic drinks allowed, please substitute with a non-alcoholic option.