Name: Fiesta Lime Chicken Recipe
Prep time: 15 min
Cook time: PT-491240H58M56S
Total time: PT-491240H58M56S
Cuisine: Mexican
Ingredients: 1 ¼ pounds boneless, skinless chicken breasts; 2 tablespoons avocado oil; 2 ½ tablespoons lime juice (from 2 limes); 1 tablespoon soy sauce or tamari; 1 tablespoon honey; 2 tablespoons taco seasoning; 1 teaspoon Worcestershire sauce; ¾ teaspoon salt (divided); ¼ cup ranch dressing; ¼ cup mild salsa; 2 tablespoons sour cream; 1 tablespoon finely chopped cilantro (plus more for serving); ½ tablespoon lime juice (remaining from above); ¼ teaspoon salt (remaining from above); 4 slices Colby Jack cheese; Tortilla chips (for serving); Pico de gallo (for serving); Mexican rice (optional, for serving)

Introduction

Fiesta Lime Chicken is a vibrant and flavorful dish perfect for weeknight dinners or casual gatherings. Tender chicken breasts marinated in zesty lime and spices are baked to juicy perfection and topped with melted cheese and a creamy salsa ranch sauce. Serve it over tortilla chips for a fun and festive meal.

A plate with a base of broken light beige tortilla chips, topped with a golden-brown chicken breast covered in melted yellow and white cheese, garnished with a fresh pico de gallo mix of red tomato, white onion, and green cilantro on top. To the side, there is a generous serving of orange-brown Mexican rice with visible green peas and small orange carrots mixed in. The plate rests on a folded red cloth, with a blurred wooden bowl of salsa and fresh ingredients in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ pounds chicken breasts (boneless, skinless)

2 tablespoons avocado oil

2 ½ tablespoons lime juice (from 2 limes)

1 tablespoon soy sauce or tamari

1 tablespoon honey

2 tablespoons taco seasoning

1 teaspoon Worcestershire sauce

¾ teaspoon salt

4 slices Colby Jack cheese

¼ cup ranch dressing

¼ cup mild salsa

2 tablespoons sour cream

1 tablespoon finely chopped cilantro (plus more for serving)

Tortilla chips

Pico de gallo

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Cut chicken breasts into four equal pieces. Place them between plastic wrap and pound with a meat mallet until about 1-inch thick.

Step 3: In a large bowl, whisk together avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt.

Step 4: Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for 15 minutes, then flip the chicken and marinate for an additional 15 to 45 minutes.

Step 5: Remove chicken from marinade, letting excess drip off. Arrange in a 13 x 9-inch baking dish, leaving space between pieces. Bake for 20-25 minutes until cooked through.

Step 6: Meanwhile, combine ranch dressing, salsa, sour cream, chopped cilantro, remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl.

Step 7: Remove baked chicken and brush each piece with 1-2 tablespoons of the salsa ranch sauce. Top each with a slice of Colby Jack cheese.

Step 8: Return the chicken to the oven and bake for another 3-5 minutes until the cheese has melted.

Step 9: Serve the Fiesta Lime Chicken over crushed tortilla chips, topped with extra salsa ranch sauce, pico de gallo, cilantro, and Mexican rice if desired.

FAQs

Can I make this recipe gluten-free?

Yes, use tamari instead of soy sauce and ensure taco seasoning is gluten-free to make this recipe safe for gluten-free diets.

Can I prepare the chicken ahead of time?

Absolutely. Marinate the chicken up to 24 hours in advance and refrigerate until ready to bake. This enhances the flavors and saves time on the day of cooking.