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Ultimate Applebee’s Copycat Fiesta Lime Chicken

Close-up of baked fiesta lime chicken smothered in white sauce, fresh cilantro, and crushed tortilla chips.
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Make this popular restaurant favorite at home. This recipe delivers juicy, zesty lime chicken topped with creamy salsa ranch and melted cheese, served like the original with crispy tortilla strips.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Salsa Ranch dressing (store-bought or homemade)
  • 1 cup shredded Colby Jack or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1/4 cup finely crushed tortilla chips (for topping)
  • Optional: Mexican rice and pico de gallo for serving

Instructions

  1. Prepare the chicken marinade: In a bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, oregano, salt, and pepper.
  2. Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with foil.
  4. Remove the chicken from the marinade, letting excess drip off. Place the chicken breasts on the prepared baking sheet.
  5. Bake the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the oven. Spread 2 tablespoons of Salsa Ranch dressing evenly over the top of each chicken breast.
  7. Sprinkle the shredded cheese over the dressing on each piece of chicken.
  8. Return the chicken to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven. Let the chicken rest for 5 minutes.
  10. To serve, place the chicken over a bed of Mexican rice, if using. Top each breast with a sprinkle of crushed tortilla chips, fresh cilantro, and a side of pico de gallo.

Notes

  • For a quicker weeknight meal, consider using a grill or grill pan after marinating, cooking for 5-7 minutes per side until done, then topping with sauce and cheese and briefly broiling until melted.
  • If you are looking for convenient options, review the best meal delivery services for quick weeknight options.
  • You can make a simple Salsa Ranch by mixing equal parts ranch dressing and your favorite salsa.

Nutrition

Find it online: https://cutcooktaste.com/fiesta-lime-chicken-recipe-copycat/