Fiesta Lime Chicken
Treat your taste buds to a burst of zesty, smoky, and creamy flavors with this Fiesta Lime Chicken recipe! Perfectly marinated in a tangy blend of fresh lime juice, soy sauce, honey, and spices like cumin and paprika, these juicy grilled chicken breasts are topped with a melty duo of cheddar and Monterey Jack cheeses. The dish is elevated further with a homemade Mexi-ranch dressing—a luscious mix of sour cream, ranch dressing, diced tomatoes, and fresh cilantro—that adds a refreshing southwestern flair. Quick to prepare and ready in just 40 minutes, this vibrant, crowd-pleasing dish is ideal for a weeknight dinner or a weekend grill party. Serve it alongside rice, tortilla chips, or a crisp side salad for a festive and satisfying meal. Perfect for lovers of Tex-Mex flavors, this recipe is sure to become a family favorite!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Fresh lime juice
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 cup Sour cream
- 1 cup Ranch dressing
- 1 cup Diced tomatoes
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Olive oil
Directions
Step 1
In a small bowl, whisk together lime juice, soy sauce, honey, garlic powder, cumin, and paprika to create the marinade.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours for optimal flavor.
Step 3
Preheat your grill to medium-high heat and lightly oil the grates.
Step 4
Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5
While the chicken is grilling, prepare the Mexi-ranch dressing by combining the sour cream, ranch dressing, diced tomatoes, and chopped cilantro in a small bowl. Stir well and set aside.
Step 6
Once the chicken is cooked, transfer it to a baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the chicken.
Step 7
Place the baking dish under a broiler on high for 2-3 minutes, or until the cheese is melted and bubbly.
Step 8
Remove the chicken from the broiler and let it rest for a minute. Serve each chicken breast with a generous drizzle of Mexi-ranch dressing on top.
Step 9
Garnish with additional chopped cilantro, if desired, and serve with your favorite sides such as rice, tortilla chips, or a side salad.
Nutrition Facts
| Serving size | (1817.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3737.9 |
| Total Fat 257.0g | 0% |
| Saturated Fat 98.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1006.9mg | 0% |
| Sodium 6051.0mg | 0% |
| Total Carbohydrate 86.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 65.5g | |
| Protein 295.6g | 0% |
| Vitamin D 31.0IU | 0% |
| Calcium 2292.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2698.0mg | 0% |
Source of Calories