Lime Chicken

This dish is originally called Tequila Lime Chicken, however I did not have any tequila on hand and did not want to buy a bottle just for this chicken. So I left it out and the chicken was still fabulous. If you want the tequila in the chicken just add 1 tablespoon tequila with the rest of the marinade ingredients.

Lime Chicken

Ingredients:

Marinade

• 1 cup water
• 1/3 cup teriyaki sauce
• 2 tablespoon lime juice
• 2 teaspoons minced garlic
• 1 teaspoon liquid smoke
• 1/4 teaspoon ground ginger
• 4 chicken boneless skinless chicken breasts

Mexi Ranch Sauce

• 1/4 cup light mayonnaise
• 1/4 cup light sour cream
• 1 tablespoon milk
• 2 teaspoons minced tomato
• 1 1/2 teaspoons white vinegar
• 1 teaspoon minced jarred jalapeños
• 1 teaspoon minced onion
• 1/4 teaspoon dried parsley
• 1/4 teaspoon hot sauce
• 1/8 teaspoon dried dill weed
• 1/8 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• dash garlic powder
• dash black pepper

For Serving

• 1 cup shredded cheddar jack cheese
• 2 whole wheat tortillas
• 4 servings rice, cooked

Directions:

1. In a medium bowl combine all of the marinade ingredients.
2. Place the chicken in a square baking dish and pour marinade over top.
3. Cover baking dish and refrigerate for 2-3 hours to marinate. If chicken is not completely covered by marinade you will need to turn it once halfway through marinating time.
4. In a small bowl combine all of the ingredients for the Mexi Ranch Sauce. Mix well, cover and refrigerate until needed.
5. When chicken is done marinating, remove from marinade and cook in a skillet or on a grill. Cook for 3-5 minutes per side or until chicken is almost completely cooked.
6. Spread a layer of Mexi Ranch Sauce over each chicken breasts and sprinkle with cheese. Cook for an additional 2-3 minutes or until the chicken is completely cooked and cheese is melted.
7. While chicken is cooking, brush both sides of the tortillas with olive oil and cut the tortillas into thin strips.
8. Either bake in the oven at 450º F for 3-5 minutes or until crispy or cook in a nonstick skillet over medium high heat, turning once, until crispy on both sides.
9. Divide and place the crispy tortillas strips onto 4 plates.
10. Place chicken on top of tortilla strips.
11. Add a serving of rice.
12. Divide and top the rice with the leftover Mexi Ranch Sauce.

Enjoy!!!

Serves: 4
Calories: 306
Total Fat: 13.1g
   Saturated: 7.5g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.6g
   Trans: 0.2g
Cholesterol: 92.4mg
Sodium: 798.4mg
Potassium: 58.9mg
Total Carbs: 15.7g
   Dietary Fiber: 4.1g
   Sugars: 3.6g
Protein: 35.9g
Vitamin A: 10.7%
Vitamin C: 4.7%
Calcium: 36.9%
Iron: 8.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.