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Applebee’s Copycat Fiesta Lime Chicken

Close-up of a perfectly grilled fiesta lime chicken breast covered in a creamy, cheesy sauce with visible herbs.
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Make this popular restaurant favorite at home. This recipe delivers juicy, grilled chicken breasts topped with a creamy salsa ranch sauce, melted cheese, and served over crispy tortilla strips.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1/4 cup lime juice, fresh
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ranch dressing
  • 1/4 cup salsa (medium heat)
  • 1 cup shredded Colby Jack or Monterey Jack cheese
  • 1/4 cup crumbled Cotija cheese (optional topping)
  • Crispy tortilla strips, for serving
  • Mexican rice, for serving
  • 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, salt, and pepper.
  2. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C) if baking.
  4. Cook the chicken: If grilling, cook for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). If baking, place chicken on a baking sheet and bake for 20 to 25 minutes until cooked through.
  5. While the chicken cooks, prepare the topping: In a small bowl, mix the ranch dressing and salsa until combined. This is your creamy salsa ranch.
  6. Once the chicken is cooked, remove it from the heat. Spoon a generous amount of the creamy salsa ranch mixture over the top of each chicken breast.
  7. Sprinkle the shredded cheese evenly over the salsa ranch topping on each breast.
  8. Return the chicken to the grill (indirect heat only) or place it under the broiler for 1 to 2 minutes, just until the cheese is melted and bubbly. Watch carefully to prevent burning.
  9. To serve, place the cheesy chicken over a bed of crispy tortilla strips. Garnish with Cotija cheese, if using, and serve immediately with Mexican rice and pico de gallo on the side.

Notes

  • For an even quicker weeknight meal, you can bake the chicken instead of grilling it.
  • Use your favorite store-bought salsa or make a fresh batch of pico de gallo for the best flavor.
  • If you prefer a tangier topping, substitute half of the ranch dressing with sour cream or plain Greek yogurt.

Nutrition

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