Ingredients
4 boneless, skinless chicken breasts
2 tbsp avocado oil
2 ½ tbsp lime juice, divided
2 tbsp soy sauce or tamari
1 tbsp honey
1 tbsp taco seasoning
1 tsp Worcestershire sauce
¾ tsp salt, divided
4 slices Colby Jack cheese
¼ cup ranch dressing
¼ cup mild salsa
2 tbsp sour cream
1 tbsp fresh cilantro, chopped
Optional toppings: tortilla chips, pico de gallo
Instructions
- Preheat oven to 350°F (175°C).
- Cut chicken into four equal pieces, cover with plastic wrap, and pound to about 1-inch thickness.
- In a large bowl, whisk together avocado oil, 2 tbsp lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ tsp salt.
- Add chicken to marinade, refrigerate at least 15 minutes, flipping once, and marinate an additional 15–45 minutes.
- Remove chicken from marinade, allow excess to drip off, and place in a 13×9-inch baking dish.
- Bake for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
- Meanwhile, whisk together ranch dressing, salsa, sour cream, cilantro, remaining ½ tbsp lime juice, and ¼ tsp salt.
- Remove chicken from oven, spread each piece with 1–2 tbsp sauce, and top with a slice of Colby Jack cheese.
- Return to oven for 3–5 minutes until cheese is melted.
- Serve over crushed tortilla chips with extra sauce, pico de gallo, and cilantro if desired.
Notes
- Marinate overnight for deeper flavor, but no more than 24 hours.
- For a grilled version, cook chicken over medium heat for 4–5 minutes per side instead of baking.
- Swap cheese types for different flavor profiles.
- Make the sauce ahead of time for easier prep.
- Refrigerate leftovers up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce and toppings
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 125mg
