Description

This Fiesta Lime Chicken recipe is a flavorful and zesty copycat of Applebee’s popular dish. Juicy chicken breasts are marinated in a tangy lime and taco seasoning mixture, baked to perfection, then topped with melted Colby Jack cheese and a creamy Mexican ranch sauce. Served over crushed tortilla chips with fresh salsa and cilantro, it’s a vibrant and satisfying meal perfect for any occasion.

Ingredients

Units Scale

Marinade

1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons avocado oil
2 1/2 tablespoons lime juice (from 2 limes)
1 tablespoon soy sauce or tamari
1 tablespoon honey
2 tablespoons taco seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Topping and Sauce

4 slices Colby Jack cheese
1/4 cup ranch dressing
1/4 cup mild salsa
2 tablespoons sour cream
1 tablespoon finely chopped cilantro

Optional Toppings

Tortilla chips
Pico de gallo

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Instructions

Preheat oven: Set your oven to 350°F (177°C). This ensures it’s ready to bake the chicken once marinated.
Prepare chicken: Cut the chicken into four equal pieces. Cover with plastic wrap and pound with a meat mallet until approximately 1-inch thick for even cooking.
Make marinade: In a large bowl, whisk together avocado oil, lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add the chicken pieces, ensuring they are fully immersed in the marinade. Refrigerate for 15 minutes, flipping midway, for maximum flavor infusion.
Bake the chicken: Remove excess marinade from the chicken and transfer to a 13 x 9-inch baking dish, spacing the pieces apart. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Prepare sauce and cheese: While chicken is baking, whisk the ranch dressing, salsa, sour cream, cilantro, remaining lime juice, and salt in a medium bowl to make the Mexican ranch sauce.
Assemble and melt cheese: Once baked, brush each chicken piece with 1-2 tablespoons of the sauce. Top each with a slice of Colby Jack cheese. Return the dish to the oven and bake for an additional 3-5 minutes until the cheese melts fully.
Serve: Plate the chicken over crushed tortilla chips, garnish with extra salsa, cilantro, pico de gallo, and serve with remaining ranch sauce on the side if desired.

Notes

Nutrition information is calculated without tortilla chips, pico de gallo, or additional cilantro.
Use medium or spicy salsa in the Mexican ranch for added heat.
For grilling: add chicken to a medium-heat grill and cook 4-5 minutes per side, then add sauce and cheese to melt just like in the oven.
To prepare ahead: cut and tenderize chicken, mix marinade and ranch sauce. Keep separate in the fridge for up to 2 days before cooking.
Storage: refrigerate leftovers for 3-4 days, or freeze in a freezer-safe container for up to 3 months. Reheat in oven at 350°F or microwave until heated through.

Nutrition

Serving Size: 1 chicken breast with toppings
Calories: 480 kcal
Sugar: 9 g
Sodium: 1020 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 125 mg