Fiesta Lime Chicken Recipe
Applebee’s Fiesta Lime Chicken is a flavorful, easy-to-make dish featuring tender marinated chicken breasts baked to perfection with a tangy salsa ranch sauce and melted Colby Jack cheese. This copycat recipe captures the vibrant zest of lime and Mexican-inspired seasonings, perfect for a satisfying weeknight dinner served over crunchy tortilla chips with fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Chicken and Marinade
- 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
Salsa Ranch Sauce and Cheese Topping
- 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
- ½ tablespoon lime juice (reserved from marinade)
- ¼ teaspoon salt
Optional Toppings
- Tortilla chips
- Pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the chicken perfectly.
- Prepare Chicken: Cut the chicken breasts into four equal pieces. Place them between plastic wrap and gently pound with a meat mallet until about 1 inch thick to ensure even cooking.
- Make Marinade 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 fully coated. Refrigerate and marinate for 15 minutes, flip the pieces, then continue marinating for an additional 15 to 45 minutes.
- Bake Chicken: Remove chicken from marinade letting excess drip off. Arrange chicken in a 13 x 9-inch baking dish with some space between pieces. Bake for 20 to 25 minutes until chicken is fully cooked and juices run clear.
- Prepare Salsa Ranch Sauce: While the chicken bakes, whisk together ranch dressing, salsa, sour cream, chopped cilantro, remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl to create a tangy and creamy sauce.
- Top Chicken and Melt Cheese: Remove the baked chicken from the oven and brush each piece generously with 1 to 2 tablespoons of the salsa ranch sauce. Top each piece with a slice of Colby Jack cheese. Return to the oven for 3 to 5 minutes until the cheese melts beautifully.
- Serve: Serve the Fiesta Lime Chicken over crushed tortilla chips and garnish with extra salsa ranch sauce, pico de gallo, and fresh cilantro. Pair it with Mexican rice for a complete meal.
Notes
- Chicken can be marinated up to 1 hour for deeper flavor but avoid marinating longer to prevent meat texture changes.
- Use fresh lime juice for the best citrus zing in the marinade and sauce.
- The baking dish should allow space between chicken pieces for even cooking and browning.
- Substitute Colby Jack with Monterey Jack or mild Cheddar cheese if desired.
- Pico de gallo adds a fresh, bright contrast but is optional.
- Leftover salsa ranch sauce can be refrigerated for up to 3 days and used as a dressing or dip.
Find it online: https://flavorspath.com/fiesta-lime-chicken-recipe/
