Fiesta Lime Chicken 

Fiesta Lime Chicken is a vibrant, flavorful dish inspired by the popular restaurant recipe. It features tender chicken breasts marinated in a zesty lime and soy sauce blend, grilled to perfection, and topped with a creamy salsa ranch sauce, melted cheese, and fresh pico de gallo. Served over crispy tortilla strips, this dish brings a burst of color and taste to your table, making it perfect for family dinners or gatherings.

Full Recipe:

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 cup water

• ⅓ cup teriyaki sauce

• 3 cloves garlic, minced

• ½ lime, juiced

• 1 tablespoon Worcestershire sauce

• ½ teaspoon ground ginger

• ½ teaspoon salt

For the Sauce:

• ¼ cup mayonnaise

• ¼ cup sour cream

• 2 tablespoons salsa

• 1 tablespoon milk

• 1 tablespoon Cajun seasoning

• ¼ teaspoon dried parsley

• ¼ teaspoon hot sauce (optional)

• 2 cups shredded Colby Jack cheese

For the Pico de Gallo:

• 3 Roma tomatoes, diced

• ½ red onion, finely chopped

• 1 jalapeño pepper, seeds removed and finely chopped

• 2 tablespoons lime juice

• Salt, to taste

For Serving:

• Tortilla chips or crushed tortilla strips

• Additional lime wedges

• Chopped fresh cilantro

Directions

1. Marinate the Chicken:
   In a large resealable plastic bag, combine water, teriyaki sauce, lime juice, minced garlic, Worcestershire sauce, ground ginger, and salt. Add the chicken breasts to the bag, seal, and refrigerate for at least 1 hour, up to 24 hours, to marinate.

2. Prepare the Sauce:
   In a medium bowl, mix together mayonnaise, sour cream, salsa, milk, Cajun seasoning, dried parsley, and hot sauce (if using). Refrigerate the sauce until ready to use.

3. Make the Pico de Gallo:
   In a small bowl, combine diced tomatoes, chopped red onion, chopped jalapeño, lime juice, and salt. Mix well and set aside.

4. Cook the Chicken:
   Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).

5. Assemble the Dish:
   Place the cooked chicken breasts on a serving platter. Top each piece with 2 tablespoons of the prepared sauce and a slice of shredded Colby Jack cheese. Return to the grill for 2–3 minutes, or until the cheese is melted.

6. Serve:
   Place a bed of tortilla chips or crushed tortilla strips on each plate. Top with the cheesy chicken breasts, spoonfuls of pico de gallo, additional sauce, lime wedges, and chopped cilantro. Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: Approximately 577 kcal

• Protein: 43g

• Fat: 38g

• Carbohydrates: 14g

• Saturated Fat: 17g

• Cholesterol: 148mg

• Sodium: 1955mg

• Potassium: 812mg

• Fiber: 2g

• Sugar: 8g

• Vitamin A: 2105 IU

• Vitamin C: 19mg

• Calcium: 507mg

• Iron: 2mg