Description

This homemade version of Applebee’s Fiesta Lime Chicken features juicy, marinated chicken breasts baked to perfection and topped with a flavorful salsa ranch sauce and melted Colby Jack cheese. Served over crunchy tortilla chips and garnished with fresh pico de gallo and cilantro, this dish delivers a delicious Mexican-inspired twist that’s perfect for a family dinner or entertaining guests.

Ingredients

Scale

Chicken and Marinade

1¼ lbs Chicken Breasts (boneless, skinless)
2 tbsp Avocado Oil
2 ½ tbsp Lime Juice (from 2 limes)
1 tbsp Soy Sauce or Tamari
1 tbsp Honey
2 tbsp Taco Seasoning
1 tsp Worcestershire Sauce
¾ tsp Salt (total; ½ tsp in marinade + ¼ tsp in sauce)

Toppings and Sauce

4 slices Colby Jack Cheese
¼ cup Ranch Dressing
¼ cup Mild Salsa
2 tbsp Sour Cream
1 tbsp Finely Chopped Cilantro (plus extra for garnish)

Serving

Tortilla Chips (optional)
Pico de Gallo (optional)

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Instructions

Prepare the Chicken: Cut chicken breasts into 4 equal pieces, then pound each piece to about 1-inch thickness while covered with plastic wrap to ensure even cooking and tenderness.
Make Marinade: In a bowl, whisk together avocado oil, 2 ½ tbsp lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ tsp salt to create a flavorful marinade.
Marinate the Chicken: Submerge the chicken pieces in the marinade, refrigerate for 15 minutes, then flip and marinate for an additional 15-45 minutes to infuse the chicken with zesty flavors.
Preheat and Bake: Preheat oven to 350°F (175°C). Drain excess marinade, arrange chicken in a baking dish, and bake for 20-25 minutes until cooked through and juicy.
Prepare Salsa Ranch Sauce: In a separate bowl, whisk together ranch dressing, salsa, sour cream, chopped cilantro, remaining ½ tbsp lime juice, and ¼ tsp salt to create a creamy, tangy topping.
Add Toppings and Melt Cheese: Brush each chicken piece with salsa ranch sauce, place a slice of Colby Jack cheese on top, and return to oven for 3-5 minutes until cheese is melted and bubbly.
Serve: Lay chicken over crushed tortilla chips, garnish with pico de gallo and extra cilantro, and serve alongside Mexican rice for a complete meal.

Notes

Marinate chicken for longer (up to 45 minutes extra) for deeper flavor absorption.
If tortilla chips are unavailable, serve with crunchy crusty bread or over a bed of rice alone.
For gluten-free version, ensure taco seasoning and soy sauce/tamari are certified gluten-free.
Adjust spice level by selecting mild or spicy salsa according to taste preference.
Leftover salsa ranch sauce can be refrigerated for up to 3 days and used as a dip or dressing.