Description
This Fiesta Lime Chicken recipe is a flavorful Applebee’s copycat dish featuring juicy marinated chicken breasts baked to perfection and topped with melted Colby Jack cheese and a creamy zesty sauce. Served over crunchy tortilla chips with delicious sides like pico de gallo and Mexican rice, it delivers a vibrant and festive meal perfect for weeknights or gatherings.
Ingredients
Scale
Chicken 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, divided
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)
- Remaining ½ tablespoon lime juice
- ¼ teaspoon salt
To Serve
- Tortilla chips
- Pico de gallo
- Mexican rice (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it can reach the proper temperature by the time you’re ready to bake the chicken.
- Prepare Chicken: Cut the chicken breasts into four equal pieces. Place them between sheets of plastic wrap and gently pound with a meat mallet until they are about 1 inch thick for even cooking.
- Marinate Chicken: In a large bowl, whisk together the avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add the chicken pieces and ensure they are fully coated. Refrigerate and marinate for a total of 30 to 60 minutes, flipping once halfway through for even flavor absorption.
- Bake Chicken: Remove the chicken from marinade and let excess liquid drip off. Arrange the pieces in a 13 x 9-inch baking dish without crowding. Bake in the preheated oven for 20 to 25 minutes until fully cooked and juices run clear.
- Make Sauce: While the 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.
- Finish Chicken: Take the chicken out of the oven and brush each piece with 1 to 2 tablespoons of the prepared sauce. Top each with a slice of Colby Jack cheese. Return the baking dish to the oven for another 3 to 5 minutes until the cheese melts and becomes bubbly.
- Serve: Serve the Fiesta Lime Chicken over a bed of crushed tortilla chips. Garnish with extra cilantro, leftover salsa ranch sauce, pico de gallo, and a side of Mexican rice if desired for a complete festive meal.
Notes
- Marinating the chicken longer enhances the depth of flavor—up to 60 minutes is ideal.
- Pounding the chicken helps it cook evenly and stay tender.
- Adjust the taco seasoning amount to your spice preference.
- If dairy-free, substitute cheese with a vegan alternative or omit.
- Serve with fresh lime wedges for extra zest.
