LIGHTER FIESTA LIME CHICKEN
This is a lightened up version of the Applebee's south-west favorite. I have skipped the tortilla chips and served it with Spanish rice and a green salad with a spicy vinaigrette to keep the meal light and healthy.
Provided by CaliforniaJan
Categories Chicken
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
- Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
- When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
- Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
- Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.
Nutrition Facts : Calories 301.3, Fat 10.4, SaturatedFat 2.5, Cholesterol 79.3, Sodium 1662, Carbohydrate 19.5, Fiber 1.2, Sugar 4.4, Protein 31
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