Description

This Fiesta Lime Chicken recipe is a vibrant Applebee’s copycat featuring juicy, marinated chicken breasts baked to perfection and topped with melted Colby Jack cheese and a zesty salsa-ranch sauce. Served over crunchy tortilla chips and garnished with fresh cilantro and pico de gallo, it’s a festive and flavorful dish perfect for a family dinner or casual get-together.

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 (divided: ½ teaspoon for marinade, ¼ teaspoon for sauce)

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)

Serving

Tortilla chips (for serving)
Pico de gallo (for serving)
Mexican rice (optional, for serving)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
Prepare the chicken: Cut the chicken breasts into four equal pieces. Place them between two pieces of plastic wrap and gently pound with a meat mallet until they reach about 1-inch thickness for even cooking.
Season and marinate 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. Submerge the chicken pieces in this marinade, making sure each piece is evenly coated. Refrigerate and marinate for a total of 30-60 minutes, flipping halfway through to ensure flavor absorption.
Bake the chicken: After marinating, remove the chicken from the marinade, allowing excess to drip off. Arrange the pieces with some space between them in a 13 x 9-inch baking dish. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Prepare the salsa-ranch sauce: While the chicken bakes, whisk together the ranch dressing, mild salsa, sour cream, finely chopped cilantro, remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl to create a flavorful topping sauce.
Finish the chicken with sauce and cheese: Once the chicken is done baking, remove it from the oven and brush each piece generously with 1 to 2 tablespoons of the salsa-ranch sauce. Place one slice of Colby Jack cheese on each piece and return to the oven for an additional 3-5 minutes, or until the cheese melts and becomes bubbly.
Serve: Serve the Fiesta Lime Chicken hot over a bed of crushed tortilla chips. Accompany with any leftover salsa-ranch sauce, fresh pico de gallo, extra cilantro, and optional Mexican rice for a complete festive meal.

Notes

Marinating the chicken longer (up to 1 hour) enhances flavor and tenderness.
Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
For a gluten-free option, ensure the taco seasoning, soy sauce (use Tamari), and ranch dressing are gluten-free certified.
The dish can be served with guacamole or additional fresh lime wedges for extra zest.
Leftover salsa-ranch sauce makes a great dip for chips or a salad dressing.