Fiesta Lime Chicken Copycat (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
Skinless, boneless chicken breasts – 1.25 kg
02 -
2 tbsp lime juice (juice of about 2 limes)
03 -
Avocado oil – 2 tbsp
04 -
1 tbsp honey
05 -
Soy sauce or tamari – 1 tbsp
06 -
2 tbsp taco seasoning mix
07 -
1 tsp Worcestershire sauce
08 -
Half a teaspoon of salt
→ Salsa Ranch Sauce
09 -
A quarter cup of mild salsa
10 -
¼ cup ranch dressing
11 -
2 tbsp sour cream
12 -
1 tablespoon freshly chopped cilantro
13 -
Half a tablespoon of lime juice
14 -
¼ teaspoon salt
→ Topping
15 -
Colby Jack cheese – 4 slices
→ Garnish
16 -
Crushed tortilla chips
17 -
Fresh cilantro sprigs
18 -
Pico de gallo
# Instructions:
01 -
Get the oven going at 350°F (175°C).
02 -
Slice the chicken into four even-sized portions. Lay them between plastic wrap and pound them until they’re about an inch thick using a meat mallet.
03 -
In a big bowl, whisk avocado oil, honey, 2 tbsp lime juice, soy sauce, taco seasoning, Worcestershire sauce, and salt together. Toss in the chicken, making sure it’s fully covered. Leave it to soak in the fridge for 15 minutes. Flip it and let it marinate an extra 15-45 minutes.
04 -
Pull chicken out of the marinade and let the drips fall off. Arrange it in a 13 x 9-inch dish with room between each piece. Bake 20-25 minutes until internal temp hits 165°F (75°C).
05 -
Combine the ranch, salsa, sour cream, chopped cilantro, remaining lime juice, and salt in a medium bowl while the chicken’s cooking.
06 -
Bring the chicken out of the oven. Spread a spoonful or two of your sauce over each piece, and add a slice of Colby Jack cheese on top. Pop it back in for 3-5 minutes, just until the cheese melts and gets gooey.
07 -
Put the chicken on a bed of crushed tortilla chips, drizzle over more of the salsa ranch sauce, and add some pico de gallo and cilantro for extra flavor.
# Notes:
01 -
For a little more spice, swap the mild salsa for medium or hot.
02 -
Grilling option: Cook chicken on medium heat for 4-5 minutes a side. Add sauce and cheese once done.
03 -
Get ahead: Prep the chicken, marinade, and sauce up to 2 days early. Keep them separately in the fridge.
04 -
Leftovers last 3-4 days in the fridge or up to 3 months frozen. Freezing may slightly change the sauce’s texture.