Description
This Fiesta Lime Chicken recipe is a flavorful Applebee’s copycat featuring tender, marinated chicken breasts baked to perfection, topped with a zesty ranch-salsa sauce and melted Colby Jack cheese. Served over crushed tortilla chips and garnished with pico de gallo and fresh cilantro, it’s a vibrant and satisfying meal perfect for a family dinner or casual entertaining.
Ingredients
Scale
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
Toppings and 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)
- Additional ½ tablespoon lime juice
- ¼ teaspoon salt
For Serving
- Tortilla chips
- Pico de gallo
- Mexican rice (optional)
Instructions
- Preheat Oven: Set your oven to preheat at 350°F (175°C) to prepare for baking the chicken.
- Prep Chicken: Cut the chicken breasts into four equal pieces. Place them between plastic wrap and gently pound each piece with a meat mallet to an even thickness of about 1 inch, which ensures they cook evenly.
- Season Chicken: In a large bowl, whisk together avocado oil, 2 tablespoons lime juice, soy sauce or Tamari, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt to create the marinade. Submerge the chicken pieces in the marinade and refrigerate for 15 minutes. Flip the pieces and continue marinating for an additional 15 to 45 minutes to develop 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 with space between each. Bake in the preheated oven for 20 to 25 minutes or until the chicken is cooked through and juices run clear.
- Finish Chicken: While the chicken bakes, combine ranch dressing, salsa, sour cream, chopped cilantro, the remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl to make the zesty topping sauce. Once the chicken is done, brush each piece generously with 1 to 2 tablespoons of this sauce. Top each piece with a slice of Colby Jack cheese and return to the oven for another 3 to 5 minutes until the cheese melts.
- Serve: Serve the Fiesta Lime Chicken over crushed tortilla chips, with any leftover salsa ranch sauce, fresh pico de gallo, extra cilantro, and Mexican rice on the side for a complete and colorful meal.
Notes
- Marinate the chicken longer (up to 1 hour) for more intense flavor.
- If you prefer a spicier dish, add a pinch of cayenne or jalapeño to the marinade or salsa.
- Use gluten-free soy sauce or tamari to make this recipe gluten-free.
- Make sure to pound the chicken evenly to prevent undercooked or dry spots.
- Leftover chicken can be refrigerated and used in salads or tacos.
