Fiesta lime chicken

Momma's Fiesta Lime Chicken Serves 6 For the chicken: 3 large boneless, skinless chicken breasts, cut horizontally to make 6 thin chicken breasts. Kinders brand Tequila Lime seasoning rub. 2 Tbsp vegetable oil 8oz shredded taco cheese For the Pico: 1 cup tomato, chopped 1/2 white onion, finely chopped Juice of 1 lime 1/4 tsp salt 1 Tbsp chopped cilantro 1/2 jalapeno, seeded and chopped (Make this first. Put in fridge until ready to use.) For the Mexican Ranch: 1/4 cup ranch dressing 1/4 cup sour cream 1/4 cup Pico Juice of half a lime 2 Tbsp cilantro, finely chopped 1 clove garlic, minced (Make this 2nd. Put in fridge until ready to use.) Tortilla Strips 2 cups cooked Spanish rice Cover each chicken breast half with the tequila lime seasoning and allow to marinate a few hours in the refrigerator. Cook rice and keep warm. In a cast iron skillet, heat vegetable oil on medium-high and cook chicken until no longer pink. About 5 minutes total each, depending on thickness. Place cooked chicken on a metal baking pan Top with 1-2 Tbsp of Mexican Ranch and then top with cheese. Put pan under a 500° broiler for a couple minutes until cheese is melted. Plate the chicken on top of a layer of tortilla chips and top with more tortilla chips and a scoop of Pico. Serve with a side of rice. Garnish with a slice of lime.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.