Directions: |
Directions:Preheat the oven to 350°F.
Cut chicken into four equal pieces. Cover with a piece of plastic wrap and pound with a meat mallet until 1-inch thick.
Whisk together avocado oil, 2 tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt in a large bowl. Add chicken, making sure it is well immersed, and marinate in the refrigerator for 15 minutes. Flip and continue marinating for 15-45 more minutes.
Once chicken has marinated, let excess marinade drip off and place in a 13 x 9-inch baking dish, being careful to leave a little space between each piece. Bake for 20-25 minutes, or until cooked through.
Whisk together the ranch dressing, salsa, sour cream, ½ tablespoon lime juice and cilantro in a medium bowl. Remove the chicken from the oven and brush each piece with 1-2 tablespoons of sauce. Then, top each with 1 slice of cheese. Return to the oven for 3-5 minutes, or until cheese is melted.
Serve Fiesta Lime Chicken over crushed tortilla chips with any leftover salsa ranch, pico de gallo, cilantro and Mexican rice: |
Personal
Notes: |
Personal
Notes: One of my all time favorite meals. I added a little dry ranch seasoning to the sauce for more zing. I also used tortilla strips that are for salad toppers to more closely resemble Applebees. In Custer, one of our favorite restaurants is Beggin Burro, a Mexican restaurant. When Tim tried this he said it could be on their menu. This particular recipe is a really good and pretty close copycat.
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This recipe for Applebee's Fiesta Lime Chicken is from