Fiesta Lime Chicken Recipe

This Applebee’s Fiesta Lime Chicken is juicy, marinated chicken topped with a creamy salsa ranch sauce and melted Colby Jack. It’s baked in the oven and finished with pico, cilantro, and crushed tortilla chips for crunch. Comes together quick, and yeah — leftovers hit just as hard.

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: smoky, limey, creamy
• Great for: weeknight dinners, meal prep, Tex-Mex cravings

Why I Like This Recipe

Not gonna lie, I made this on a random Tuesday when I didn’t even want to cook. But it ended up being one of those weirdly solid dinners. The chicken gets real flavor from the lime marinade, and the salsa ranch on top with melted cheese? Too good. I ate mine over tortilla chips — no regrets. It’s low-effort but still feels like a “real” meal.

Ingredients

For the Chicken + Marinade:

• 1¼ lbs boneless skinless chicken breasts
• 2 tbsp avocado oil
• 2½ tbsp lime juice (from 2 limes)
• 1 tbsp soy sauce or tamari
• 1 tbsp honey
• 2 tbsp taco seasoning
• 1 tsp Worcestershire sauce
• ¾ tsp salt

For the Sauce:

• ¼ cup ranch dressing
• ¼ cup mild salsa
• 2 tbsp sour cream
• 1 tbsp chopped cilantro
• ½ tbsp lime juice
• ¼ tsp salt

For Assembly:

• 4 slices Colby Jack cheese
• Crushed tortilla chips (optional)
• Pico de gallo (optional)
• Extra cilantro (optional)

How To Make Fiesta Lime Chicken

1. Prep and marinate Cut chicken into four pieces and pound to even thickness (1-inch is good). Whisk the marinade ingredients in a bowl, add chicken, and let it soak in the fridge for at least 30 minutes.
2. Bake the chicken Preheat oven to 350°F. Place chicken in a baking dish with space between. Bake for 20–25 mins or until fully cooked.
3. Make the sauce In a bowl, stir together ranch, salsa, sour cream, lime juice, cilantro, and salt. You can do this while the chicken bakes.
4. Sauce and cheese Pull the chicken out, spread 1–2 tbsp of sauce over each piece, and top with a slice of cheese. Pop it back in the oven for 3–5 mins to melt.
5. Serve it up Pile it over crushed chips, add pico, more cilantro, and drizzle with any leftover sauce. Rice works too if you’re skipping chips.

Tips for Success

• Pound the chicken so it cooks evenly — makes a big difference
• Don’t over-marinate — 45 mins is enough for lime juice
• Bake first, then add cheese + sauce at the end so it doesn’t dry out
• Use a salsa you actually like — it flavors the whole sauce
• Want it spicier? Use medium or hot salsa instead of mild

Storage and Reheating

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Freezer: You can freeze it, but the sauce may change texture. Still edible, just not as creamy.
• Microwave: Reheat gently, 60–90 seconds depending on portion size.
• Oven: Reheat at 350°F for about 10 mins. Add foil to keep it from drying out.

Frequently Asked Questions

• Can I grill the chicken instead of baking?
  Yep — grill over medium heat for 4–5 minutes per side. Add cheese + sauce at the end, same deal.
• What kind of salsa is best?
  Something smooth, not chunky — helps the sauce mix well. Mild or medium both work.
• Can I skip the sour cream?
  You could. Add a little extra ranch or mayo to keep the sauce creamy.
• What sides go with this?
  Rice, black beans, roasted corn… or honestly just a pile of tortilla chips.
• Is this good for meal prep?
  Yeah. Sauce separately if you want to keep things from getting soggy.

Common Mistakes and How to Dodge Them

• Over-marinating the chicken: Lime juice breaks down meat fast. More than an hour and it can get mushy. Set a timer.
• Skipping the cheese step: It’s not just for looks — the melted cheese pulls everything together. Don’t skip it.
• Using a watery salsa: Watery salsa = runny sauce. Use one that’s thick, or drain it a little first.
• Cooking the sauce too early: You don’t need to heat it before — just mix and go. The oven melts it in perfectly.
• Forgetting to pound the chicken: If it’s too thick, it won’t cook evenly. Pound to even thickness = juicier result.

Nutrition Facts (Per Serving)

• Calories: 591 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 199mg
• Sodium: 1807mg
• Potassium: 1095mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 62g