Fiesta Lime Chicken Applebee’s (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ¼ pounds boneless, skinless chicken breasts
02 -
2 tablespoons avocado oil
03 -
2 ½ tablespoons lime juice (divided)
04 -
1 tablespoon soy sauce or tamari
05 -
1 tablespoon honey
06 -
2 tablespoons taco seasoning
07 -
1 teaspoon Worcestershire sauce
08 -
¾ teaspoon salt (divided)
09 -
4 slices Colby Jack cheese
10 -
¼ cup ranch dressing
11 -
¼ cup mild salsa
12 -
2 tablespoons sour cream
13 -
1 tablespoon finely chopped cilantro
→ Optional Toppings
14 -
Tortilla chips
15 -
Pico de gallo
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Cut chicken into four equal pieces. Cover with a piece of plastic wrap and pound with a meat mallet until 1 inch thick.
03 -
Whisk together avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt in a large bowl. Add chicken, making sure it is well immersed, and marinate in the refrigerator for 15 minutes. Flip and continue marinating for 15–45 more minutes.
04 -
Once chicken has marinated, let excess marinade drip off and place in a 13x9-inch baking dish, leaving a little space between each piece. Bake for 20–25 minutes, or until cooked through.
05 -
Whisk together ranch dressing, salsa, sour cream, cilantro, the remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl.
06 -
Remove the chicken from the oven and brush each piece with 1–2 tablespoons of the prepared sauce. Top each piece with 1 slice of Colby Jack cheese. Return to the oven for 3–5 minutes, or until the cheese is melted.
07 -
Serve Fiesta Lime Chicken over crushed tortilla chips with any leftover salsa ranch, pico de gallo, cilantro, and Mexican rice.
# Notes:
01 -
Use a medium or spicy salsa to give the sauce a kick of heat.
02 -
Grilling instructions: Grill chicken over medium heat for 4–5 minutes per side, then add sauce and cheese until melted.
03 -
For prep-ahead convenience, cut and tenderize the chicken, mix the marinade, and prepare the sauce in advance.
04 -
Leftovers can be refrigerated for up to 3–4 days or frozen for up to 3 months, though the sauce texture may slightly change.