Lighter Fiesta Lime Chicken |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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