Description
This Fiesta Lime Chicken recipe is a flavorful Applebee’s copycat featuring juicy, marinated chicken breasts baked to perfection, topped with melted Colby Jack cheese, and served over crispy tortilla chips with a zesty salsa ranch sauce and fresh pico de gallo. Perfect for a festive and easy weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 ¼ pounds chicken breasts, boneless and 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 (divided)
Toppings & Sauce
- 4 slices Colby Jack cheese
- ¼ cup ranch dressing
- ¼ cup mild salsa
- 2 tablespoons sour cream
- 1 tablespoon finely chopped fresh cilantro (plus more for serving)
Serving
- Tortilla chips
- Pico de gallo
- Mexican rice (optional, for serving)
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the chicken.
- Prepare chicken: Cut the chicken breasts into four equal pieces. Place them between plastic wrap and gently pound with a meat mallet until each piece is about 1 inch thick for even cooking.
- Season and marinate chicken: In a large bowl, whisk together avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add the chicken pieces to the marinade, ensuring they are completely coated. Refrigerate and marinate for 15 minutes, then flip the chicken and continue marinating for an additional 15 to 45 minutes for maximum flavor.
- Bake chicken: Remove the chicken from the marinade allowing excess to drip off. Arrange the pieces in a 13 x 9-inch baking dish, leaving space between each piece. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Prepare sauce and finish chicken: While the chicken bakes, whisk together the ranch dressing, salsa, sour cream, chopped cilantro, the remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl. When chicken is done, remove from oven, brush each piece generously with 1-2 tablespoons of the salsa ranch sauce, and 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 has melted.
- Serve: Serve the Fiesta Lime Chicken hot over a bed of crushed tortilla chips. Garnish with additional cilantro, pico de gallo, leftover salsa ranch sauce, and Mexican rice on the side if desired for a complete meal.
Notes
- For best results, marinate the chicken for at least 30 minutes up to 1 hour to enhance flavor and tenderness.
- If you prefer a spicier dish, add a pinch of cayenne pepper or use a spicy salsa variant.
- This dish pairs wonderfully with Mexican rice or a simple side salad for a balanced meal.
- Ensure chicken is cooked thoroughly by checking the internal temperature; it should reach 165°F.
- To make it gluten-free, use gluten-free soy sauce or Tamari.
