Description
Fiesta Lime Chicken is a vibrant and flavorful grilled chicken dish perfect for a quick and festive meal. Tender boneless skinless chicken breasts are seasoned and grilled to perfection, then topped with a creamy, tangy lime ranch sauce and melted Colby & Monterey Jack cheese. Finished with fresh Pico de Gallo, cilantro, and crunchy tortilla strips, this dish is ideal served alongside savory Mexican rice for a complete and satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Seasoning salt (such as Lawry’s), to taste
- Black pepper, to taste
Sauce
- 1/4 cup ranch dressing
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic
Toppings and Garnish
- 4 slices Borden Colby & Monterey Jack cheese
- Pico de Gallo (made fresh with tomatoes, onion, jalapeño, cilantro, and lime juice)
- Fresh cilantro leaves
- Tortilla strips
Side
- Mexican rice, for serving
Instructions
- Preheat the Grill: Heat your grill to 400°F to ensure it is hot enough for perfect grilling of the chicken breasts.
- Prepare the Chicken: Pat dry the chicken breasts to remove excess moisture, then brush each piece evenly with olive oil. Season both sides generously with seasoning salt and black pepper to enhance flavor.
- Grill the Chicken: Place chicken on the grill and cook for about 10 minutes per side until fully cooked. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F. Once done, remove the chicken from the grill and set aside.
- Make the Lime Ranch Sauce: While the chicken cooks, combine ranch dressing, Greek yogurt, lime juice, chopped cilantro, and garlic clove in a blender. Blend until smooth and creamy, then set aside for topping.
- Top and Melt the Cheese: Place about 1 tablespoon of the lime ranch sauce on each grilled chicken breast. Then, add a slice of Colby & Monterey Jack cheese on top. Return the chicken to the grill for 1-2 minutes to melt the cheese to your desired creaminess.
- Garnish and Serve: Top each cheesy chicken breast with prepared Pico de Gallo, fresh cilantro leaves, and crunchy tortilla strips. Serve immediately alongside warm Mexican rice for a complete fiesta meal.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Feel free to adjust the amount of lime juice according to your preferred level of tartness in the sauce.
- Pico de Gallo can be homemade or store-bought depending on convenience.
- For a spicier dish, add finely chopped jalapeños to the sauce or chicken seasoning.
- Leftover chicken can be refrigerated for up to 3 days and is excellent for salads or sandwiches.
