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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a small bowl, whisk together lime juice, soy sauce, honey, garlic powder, cumin, and paprika to create the marinade.
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.
Preheat your grill to medium-high heat and lightly oil the grates.
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).
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.
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.
Place the baking dish under a broiler on high for 2-3 minutes, or until the cheese is melted and bubbly.
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.
Garnish with additional chopped cilantro, if desired, and serve with your favorite sides such as rice, tortilla chips, or a side salad.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 6051 mg | 263% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 65.5 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2292 mg | 176% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
