2largeboneless skinless chicken breastscut in half
2tablespoonslime juice
1tablespoonsoy sauce
1teaspoonWorcestershire sauce
1tablespoonhoney
1/3cupwater
1/2teaspooncumin
1teaspoongarlic powder
1/2teaspoonsalt
1/2teaspoonpepper
Fiesta Lime Ranch Topping
1/4cupranch dressing
1/4cupsalsa
1/4cupsour cream
1teaspoonfresh cilantrochopped
1teaspoonlime
lime zest
1/2teaspoonWorcestershire sauce
4slicesColby Jack cheese
Garnish and Serving
Mexican rice
Pico de Gallo
tortilla chips
black beans
Instructions
Combine all the ingredients for the chicken in a medium bowl and toss to coat. Cover and refrigerate for at least 1 hour.
Close to the end of the marinade time, preheat the oven to 350°F and prepare a 9×13-inch baking dish with nonstick cooking spray.
Remove the chicken from the marinade, place it in the prepared baking dish, and bake for 20 to 25 minutes.
Near the end of the baking time, combine all the ingredients for the fiesta lime ranch (except for the cheese) in a medium bowl and mix well.
Remove the pan from the oven and brush the ranch over the chicken. Place 1 slice of Colby Jack cheese over each piece. of chicken and return to the oven for 5 to 7 minutes.
Serve with Mexican rice, pico de gallo, tortilla chips, and/or any other sides of your choice.
Recipe Tips
Be sure to cook the chicken until it reaches an internal temperature of 165°F.For a more intense flavor, allow the chicken to rest inside the marinade overnight. Do not marinate the chicken for more than 12 hours.You can also substitute homemade Fiesta Lime Ranch with store-bought.Nutrition calculation does not include the sides (tortilla chips, rice, and beans).