Looking for a restaurant-worthy chicken dish that has been lightened up? This Fiesta Lime Chicken is one of my favorites.
Ingredients
1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken breasts
1 cup water
1 cup water
⅓ cup teriyaki sauce
⅓ cup teriyaki sauce
½ cup lime juice
½ cup lime juice
3 cloves garlic, minced
3 cloves garlic, minced
1 teaspoon liquid smoke
1 teaspoon liquid smoke
½ teaspoon salt
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground ginger
Dressing:
Dressing:
¼ cup light mayo
¼ cup light mayo
¼ cup fat free sour cream
¼ cup fat free sour cream
2 tablespoons chunky salsa
2 tablespoons chunky salsa
1 tablespoon skim milk
1 tablespoon skim milk
1 teaspoon cajun spice
1 teaspoon cajun spice
¼ teaspoon parsley
¼ teaspoon parsley
¼ teaspoon tabasco sauce
¼ teaspoon tabasco sauce
⅛ teaspoon dried dill weed
⅛ teaspoon dried dill weed
⅛ teaspoon ground cumin
⅛ teaspoon ground cumin
Topping:
Topping:
1 cup colby jack cheese, shredded
Instructions
Whisk together the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, and ground ginger in a bowl. Add the chicken breasts and cover the bowl with plastic wrap. Place in the fridge for at least 1 hour (and up to 8 hours . . . I recommend as long as possible- it makes the chicken taste amazing!).
To prepare the dressing, whisk together all the dressing ingredients. Cover and place in the refrigerator until needed.
Preheat the broiler. Grill the marinated chicken in the broiler for 3-5 minutes a side, until cooked through. Throw away the marinade.
Brush the grilled chicken with the prepared dressing, sprinkle with cheese, and broil again until the cheese has melted (about 1 minute).
Serve and enjoy!
Recipe by Tone and Tighten at https://tone-and-tighten.com/fiesta-lime-chicken-recipe-applebees-copycat.html