Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 2 tbsp neutral oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp chunky salsa
  • 1 tsp lime juice
  • 1/2 tsp cumin
  • 1 cup shredded Colby-Jack cheese
  • 1/2 cup crushed corn tortilla strips
  • 1/4 cup fresh pico de gallo
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. In a bowl or resealable bag, combine lime juice, oil, soy sauce, honey, garlic, oregano, and smoked paprika. Add the chicken breasts and marinate in the refrigerator for at least 30 minutes.
  2. Heat a skillet over medium-high heat. Remove chicken from marinade and sear for 5-7 minutes per side until the internal temperature reaches 165°F (74°C).
  3. Whisk together sour cream, mayonnaise, salsa, 1 tsp lime juice, and cumin to create the Mexi-ranch sauce.
  4. Spread a tablespoon of the sauce over each cooked chicken breast and top with shredded Colby-Jack cheese. Cover the pan for 60 seconds to melt the cheese.
  5. Transfer to plates and garnish with crushed tortilla strips, pico de gallo, and fresh cilantro before serving.