Can I grill this chicken instead of baking it?

Absolutely! This marinade works wonderfully for grilled chicken. Preheat your grill to medium-high heat and grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Add the cheese during the last minute of grilling, covering the grill to help it melt.

How can I make this recipe dairy-free?

You can easily adapt this recipe by omitting the cheese and replacing the ranch dressing and sour cream with dairy-free alternatives. Many stores now carry dairy-free ranch, or you can make your own with a plant-based mayo and plant-based milk.

Can I prepare this dish ahead of time for a party?

Yes! You can marinate the chicken up to 24 hours in advance and prepare the sauce a day ahead as well. When ready to serve, simply bake the chicken, add the sauce and cheese, and finish according to the recipe instructions.

What can I substitute for taco seasoning if I don't have any?

Make your own simplified version by combining 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, 1/2 teaspoon each of garlic powder, onion powder, and oregano, plus salt and pepper to taste.

Fiesta Lime Chicken Recipe

Name: Fiesta Lime Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 1 ¼ pounds chicken breasts (boneless, 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; 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); Tortilla chips (optional); Pico de gallo (optional)

Description

A zesty and flavorful Fiesta Lime Chicken that’s perfect for a family dinner or a festive occasion. Tender chicken breasts are marinated in a tangy lime marinade, baked to perfection, and topped with melty Colby Jack cheese and a creamy salsa ranch sauce. Serve it over crunchy tortilla chips with extra toppings for a crowd-pleasing dish!

Ingredients

Units Scale

Chicken and Marinade

1 1/4 pounds chicken breasts (boneless, skinless)
2 tablespoons avocado oil
2 1/2 tablespoons lime juice (from 2 limes)
1 tablespoon soy sauce or tamari
1 tablespoon honey
2 tablespoons taco seasoning
1 teaspoon Worcestershire sauce
3/4 teaspoon salt

Sauce and Toppings

4 slices Colby Jack cheese
1/4 cup ranch dressing
1/4 cup mild salsa
2 tablespoons sour cream
1 tablespoon finely chopped cilantro (plus more for serving)
Tortilla chips (optional)
Pico de gallo (optional)

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Instructions

Preheat the oven
Preheat your oven to 350°F. This ensures the oven is at the correct temperature when you’re ready to bake the chicken.
Prepare the chicken
Cut the chicken breasts into four equal pieces. Cover them with plastic wrap and gently pound with a meat mallet until each piece is 1 inch thick. This helps the chicken cook evenly.
Marinate the chicken
In a large bowl, whisk together the avocado oil, 2 tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add the chicken, ensuring it’s fully submerged. Marinate in the refrigerator for 15 minutes, flipping the pieces and continuing to marinate for another 15-45 minutes.
Bake the chicken
Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken pieces in a 13 x 9-inch baking dish, ensuring there’s space between each piece. Bake for 20-25 minutes, or until fully cooked.
Prepare the sauce
While the chicken is baking, prepare the sauce. In a medium bowl, whisk together the ranch dressing, salsa, sour cream, cilantro, the remaining ½ tablespoon of lime juice, and ¼ teaspoon salt. This creamy, tangy sauce will pair perfectly with the chicken.
Add cheese and sauce to chicken
Remove the chicken from the oven. Brush each piece of chicken with 1-2 tablespoons of the prepared sauce, then top each piece with a slice of Colby Jack cheese. Return the baking dish to the oven and bake for another 3-5 minutes, or until the cheese has melted.
Serve
Serve the Fiesta Lime Chicken over crushed tortilla chips, if desired, along with any leftover salsa ranch sauce, pico de gallo, cilantro, and a side of Mexican rice for a complete meal.

Notes

For a spicier kick, you can add a pinch of cayenne pepper to the marinade.
If you’re avoiding dairy, skip the Colby Jack cheese and sour cream and replace the ranch dressing with a dairy-free alternative.
Serve with additional lime wedges for an extra burst of citrus flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 piece of chicken with sauce
Calories: 375kcal
Sugar: 7g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 32g
Cholesterol: 105mg