Ingredients
Scale
For the Marinade:
- 1¼ pounds boneless skinless chicken breasts, about 4 pieces
- 2 tablespoons olive oil
- 2½ tablespoons fresh lime juice, from about 2 limes
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
For the Homemade Fiesta Lime Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¾ teaspoon salt
For the Mexican Ranch Sauce:
- ¼ cup ranch dressing
- ¼ cup mild salsa
- 2 tablespoons sour cream
- ½ tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, finely chopped
For Assembly:
- 4 slices Colby Jack cheese
- Tortilla chips, crushed, for serving
- Pico de gallo, for serving
- Fresh cilantro and lime wedges, for garnish
Instructions
- In a large bowl, whisk together olive oil, fresh lime juice, soy sauce, honey, Worcestershire sauce, and all fiesta lime seasoning spices until fully combined.
- Pound chicken breasts to 1-inch thickness. Add to the marinade, turning to coat well. Cover and refrigerate for 30 to 60 minutes, no longer than 2 hours.
- Whisk together ranch dressing, salsa, sour cream, lime juice, and cilantro in a small bowl. Cover and refrigerate until ready to use.
- Preheat oven to 350°F. Remove chicken from marinade, letting excess drip off. Place in a single layer in a greased 9×13 inch baking dish. Bake for 20 to 25 minutes until internal temperature reaches 160°F.
- Remove from oven. Spoon 1 to 2 tablespoons of Mexican ranch sauce over each piece of chicken. Lay one slice of Colby Jack cheese on top of each breast.
- Return to oven for 3 to 5 minutes until cheese is fully melted and edges are just bubbling.
- Rest for 3 minutes. Serve over crushed tortilla chips with extra ranch sauce, pico de gallo, fresh cilantro, and a squeeze of lime.
Notes
- Do not marinate longer than 2 hours. Fresh lime juice will toughen the meat if left too long.
- Always use fresh lime juice, not bottled, for the best flavor.
- Make the Mexican ranch sauce the night before for deeper, more developed flavor.
- Colby Jack is the best cheese for this recipe. Monterey Jack or pepper jack also work well.
- To grill instead of bake, cook over medium-high heat for 5 to 6 minutes per side, add sauce and cheese in the last minute, and cover to melt.
- Leftovers keep in the fridge for up to 4 days in an airtight container.
- For freezing, freeze raw marinated chicken only, not the cooked dish, for up to 3 months.
- Prep Time: 10
- Marinating Time: 30-60
- Cook Time: 30
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex