Ingredients
Chicken and Marinade
- 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
Salsa Ranch Sauce and Toppings
- 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
- ½ tablespoon lime juice (remaining from total)
- ¼ teaspoon salt
Optional Toppings
- Tortilla chips
- Pico de gallo
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 350°F. Cut chicken breasts into four equal pieces. Place the pieces between plastic wrap and gently pound with a meat mallet until each piece is about 1-inch thick.
- Make Marinade and Marinate: 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, and continue marinating for an additional 15 to 45 minutes.
- Bake Chicken: Remove chicken from the marinade, letting excess drip off. Arrange the chicken pieces in a 13 x 9-inch baking dish with slight space between them. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink inside.
- Prepare Salsa Ranch Sauce: While chicken bakes, whisk together ranch dressing, mild salsa, sour cream, chopped cilantro, remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl until smooth and combined.
- Top Chicken and Melt Cheese: Remove the baked chicken from the oven and brush each piece generously with 1-2 tablespoons of the prepared salsa ranch sauce. Place one slice of Colby Jack cheese on top of each chicken piece. Return the dish to the oven and bake for an additional 3-5 minutes or until the cheese is melted and bubbly.
- Serve: Serve the Fiesta Lime Chicken over crushed tortilla chips and drizzle with any leftover salsa ranch sauce. Garnish with fresh pico de gallo and additional cilantro. Pair with Mexican rice if desired.
Notes
- Marinating the chicken for longer (up to 1 hour) enhances flavor but is optional.
- Use gluten-free soy sauce or tamari for gluten-free version.
- Adjust taco seasoning amount to your spice preference.
- To make this recipe dairy-free, omit cheese or use dairy-free cheese alternatives.
- Serve with warm tortillas or Mexican rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
