Fiesta Lime Chicken - Applebee’s Copycat

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

¼ cup lime juice

2 tablespoons honey

1 tablespoon olive oil

2 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon smoked paprika

4 boneless skinless chicken breasts

½ cup ranch dressing

1 tablespoon taco seasoning mix

1 tablespoon lime juice

1 cup shredded cheddar cheese

1 cup tortilla strips

Chopped fresh cilantro (optional, for garnish)

Mexican Rice

Pico De Gallo

Directions

In a bowl or a ziptop bag, mix together the lime juice, honey, minced garlic, cumin, salt, pepper and smoked paprika to make the marinade.

Add the chicken to the marinade, and mix until it’s well coated. Seal the bag or cover the bowl, place in the fridge and allow to marinate for 30 minutes or up to 2 hours.

In a small bowl, mix the ranch dressing, taco seasoning, and lime juice to make the Mexi-ranch dressing. Set aside.

Preheat the grill to medium-high heat then clean and oil the grill grates. Remove the chicken from the marinade, and place on the grill, and cook for 6-8 minutes per side or until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.

Add the grilled chicken to a baking sheet. Spread the Mexi-ranch dressing over the chicken and top each breast with shredded Cheddar cheese.

Place the baking sheet under the broiler for 1-2 minutes or until the cheese is melted and bubbly.

To serve, add the Fiesta Lime Chicken on a bed of the tortilla strips and sprinkle with the cilantro. Serve with Spanish rice and house-made pico de gallo on the side.

Nutrition

• Calories: 478 kcal
• Total Fat: 31 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.01 g
• Cholesterol: 108 mg
• Sodium: 1245 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 11 g
• Protein: 31 g