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Fiesta Lime Chicken

A simple, flavorful chicken dish bursting with zesty lime and savory taco seasoning, perfect for weeknight dinners and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds chicken breasts (boneless, skinless) Look for fresh, plump chicken breasts for the best flavor and tenderness.
  • 2 tablespoons avocado oil A great cooking option due to its high smoke point; olive oil can be substituted.
  • 2.5 tablespoons lime juice (from 2 limes) Use fresh limes for the most vibrant flavor.
  • 1 tablespoon soy sauce or Tamari
  • 1 tablespoon honey
  • 2 tablespoons taco seasoning Store-bought works well, homemade can add a personal touch.
  • 1 teaspoon Worcestershire sauce
  • 0.75 teaspoon salt Divided into two portions for marination and sauce preparation.
  • 4 slices Colby Jack cheese This melty cheese pairs perfectly with the zesty flavors.
  • 0.25 cup ranch dressing
  • 0.25 cup mild salsa
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped fresh cilantro Plus more for serving.
  • to taste Tortilla chips For serving.
  • to taste Pico de gallo For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cut the chicken into four equal pieces. Cover with plastic wrap and pound with a meat mallet until about 1 inch thick.
  3. In a large bowl, whisk together the avocado oil, lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon of salt.
  4. Add the chicken to the marinade, ensuring each piece is well-coated, and marinate in the refrigerator for 15 to 45 minutes.
Cooking
  1. Once marinated, remove excess marinade and arrange the chicken in a greased 13 x 9-inch baking dish.
  2. Bake for 20-25 minutes or until the internal temperature reaches 165°F.
  3. While baking, prepare the sauce by whisking together ranch dressing, salsa, sour cream, cilantro, remaining lime juice, and salt in a medium bowl.
  4. After removing the chicken, brush prepared sauce on each piece and top with a slice of Colby Jack cheese. Return to oven and bake for an additional 3-5 minutes until cheese is melted.
Serving
  1. Serve Fiesta Lime Chicken over crushed tortilla chips, drizzled with remaining sauce, and topped with pico de gallo and extra cilantro.

Notes

Consider serving this dish with a chilled margarita or light Mexican beer, and sides like black beans or fresh corn salad. For make-ahead, prepare the marinade a day in advance and store it in the refrigerator.