FIESTA LIME CHICKEN APPLEBEES RECIPE RECIPES

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APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE - FOOD.COM



Applebee's Fiesta Lime Chicken Copycat Recipe - Food.com image

Make and share this Applebee's Fiesta Lime Chicken Copycat Recipe recipe from Food.com.

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 20

1 cup water
1/3 cup teriyaki sauce
1/2 lime, juice of
3 garlic cloves, minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb boneless skinless chicken breast
1/4 cup real mayonnaise, low fat okay
1/4 cup sour cream, low fat okay
2 tablespoons chunky salsa, spicy
1 tablespoon milk, low fat okay
1 teaspoon Cajun blackened spice mix
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby-monterey jack cheese
2 cups corn chips, crumbled

Steps:

  • Directions:.
  • Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
  • Whisk together the next 9 ingredients, cover, and chill until needed.
  • Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
  • Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
  • Serve the chicken over a bed of crumbled chips.

Nutrition Facts : Calories 294, FatContent 14.5, SaturatedFatContent 7.8, CholesterolContent 105.8, SodiumContent 1564.5, CarbohydrateContent 6.4, FiberContent 0.3, SugarContent 4.4, ProteinContent 33.2

FIESTA LIME CHICKEN RECIPE (APPLEBEE'S COPYCAT) - RECIPES.NET



Fiesta Lime Chicken Recipe (Applebee's Copycat) - Recipes.net image

This Applebee's fiesta lime chicken copycat recipe offers a tummy-filling dish, made with Mexican rice, tangy ranch, and pico de gallo.

Provided by Charlie

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

4 boneless, skinless chicken breasts
2 tbsp olive oil
to taste salt and pepper
¼ cup ranch dressing
¼ cup greek yogurt
1 tbsp lime juice
¼ cup chopped fresh cilantro
1 clove garlic
4 slices Borden Colby and Monterrey Jack Cheese
(see Recipe Notes for recipe) fresh cilantro, and tortilla strips for garnish *Pico de Gallo
for serving Mexican Rice

Steps:

  • Heat grill to 400 degrees F.
  • Brush each chicken breast with olive oil and then sprinkle with seasoning salt and pepper to taste.
  • Grill for approximately 10 minutes per side or until chicken is fully cooked through and no longer pink. Set aside.
  • While chicken is cooking combine the ranch, yogurt, lime juice, cilantro, and garlic in a blender and blend until fully combined and smooth. Set aside.
  • Place 1 tablespoon of the ranch mixture on each chicken breast and then top with a slice of cheese. The cheese should melt down onto the chicken, but to make it extra creamy pop it back on the grill for 1 to 2 minutes or until its melted.
  • Top each breast with fresh pico de gallo, cilantro, and tortilla strips. Serve with Mexican Rice for extra flavor.
  • Enjoy!

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