Lighter Fiesta Lime Chicken
29 ingredients
5 steps
Ingredients
- 4 boneless skinless chicken breast halves
- 1/2 cup water
- 1/3 cup teriyaki sauce
- 2 tablespoons lime juice
- 2 teaspoons garlic, minced
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup tequila
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1 tablespoon nonfat milk
- 2 teaspoons tomatoes, minced
- 1 1/2 teaspoons white vinegar
- 1 teaspoon canned jalapeno slices, minced
- 1 teaspoon onion, minced
- 1/8 teaspoon dried parsley
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon salt
- 1/8 teaspoon dried dill weed
- 1/8 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- 1 dash pepper
- 1 dash garlic powder
- 1/4 cup 2% mexican cheese blend, made with 2% milk
- 1 cup baked corn tortilla chips, crumbled
- salsa
Directions
-
1Combine 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.
-
2Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeno, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
-
3When 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.
-
4Arrange 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.
-
5Spread 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.
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