Description
This Fiesta Lime Chicken recipe features tender, juicy chicken breasts marinated in a zesty blend of lime juice, taco seasoning, and honey, then pan-cooked to perfection. Topped with melty Colby Jack cheese and served with a creamy ranch-salsa sauce, cilantro, and optional tortilla chips and pico de gallo, it’s a vibrant, flavorful meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and 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
Toppings and Sauce
- 4 slices Colby Jack cheese
- ¼ cup ranch dressing
- ¼ cup mild salsa
- 2 tablespoons sour cream
- 1 tablespoon finely chopped cilantro (plus more for serving)
Optional Garnishes
- Tortilla chips
- Pico de gallo
Instructions
- Prepare the marinade: In a medium bowl, whisk together the avocado oil, lime juice, soy sauce or tamari, honey, taco seasoning, Worcestershire sauce, and salt until well combined to form a flavorful marinade.
- Marinate the chicken: Add the chicken breasts to the marinade, coating them thoroughly. Let them sit for at least 10-15 minutes to absorb the flavors, or up to 30 minutes if time permits for a deeper flavor infusion.
- Cook the chicken: Heat a large skillet over medium-high heat. Once hot, place the marinated chicken breasts in the skillet and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a lovely sear.
- Add cheese topping: Reduce the heat to low and place a slice of Colby Jack cheese on each chicken breast. Cover the skillet loosely with a lid or foil and allow the cheese to melt, about 2-3 minutes.
- Make the ranch salsa sauce: In a small bowl, mix together the ranch dressing, mild salsa, sour cream, and finely chopped cilantro to create a creamy, tangy sauce.
- Serve: Plate the cheesy chicken breasts and spoon the ranch salsa sauce over or alongside them. Garnish with additional chopped cilantro and serve with tortilla chips and pico de gallo if desired for extra crunch and freshness.
Notes
- The chicken can be marinated for longer (up to 2 hours) in the refrigerator to enhance flavor even more.
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the taco seasoning amount to control the spice level as desired.
- If you prefer, grill the marinated chicken instead of cooking on the skillet for a smoky flavor.
- Shrimp or turkey breasts can be used as alternatives to chicken breasts.
- Serve with a side of rice or a fresh salad to complete the meal.
