Cheesy Grilled Fiesta Lime Chicken Recipe for Two

Name: Cheesy Grilled Fiesta Lime Chicken Recipe for Two
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 2
Cuisine: American
Ingredients: 2 pieces Chicken Breast (2 boneless, skinless Chicken Breasts (or Chicken Thighs (about 12 oz.))); 2 tbsp Olive Oil (2 tbsp. Olive Oil); 1 tbsp Honey (1 tbsp. Honey); ¾ tsp Cumin Seeds (1/2 tsp. Cumin + 1/4 tsp. Cumin); ¾ tsp Smoked Paprika (1/2 tsp. Smoked Paprika + 1/4 tsp. Smoked Paprika); 1 tsp Lime (1/2 tsp. Lime Zest + 1/2 tsp. Lime Zest); 2 tbsp Lime Juice (1 tbsp. fresh Lime Juice + 1 tbsp. fresh Lime Juice); 1 clove Garlic (1 clove Garlic (minced)); 1 tbsp Worcestershire Sauce (1 tbsp. Worcestershire Sauce (or Low Sodium Soy Sauce)); 0 pieces Table Salt (pinch of Salt + Pepper); 1 tbsp Sour Cream (1 tbsp. Sour Cream); 1 tbsp Mayonnaise (1 tbsp. Mayonnaise); 1 tbsp Salsa (1 tbsp. Salsa (use your favorite)); ¼ tsp Garlic Powder (1/4 tsp. Garlic Powder); ¼ tsp Mexican Oregano (1/4 tsp. Mexican Oregano (or Italian Oregano)); 0.13 tsp Cayenne Pepper (1/8 tsp. Cayenne (optional)) — optional; ½ cup Mexican Cheese Blend (1/2 cup shredded Mexican Cheese Blend); ½ cup Salted Nacho Chips (1/2 cup crushed Tortilla Chips); 0 pieces Cherry Tomato (Cherry Tomatoes, Cilantro, Avocado, or your favorite toppings)

Cheesy Grilled Fiesta Lime Chicken Recipe for Two - Main Course (American)

90 minAmerican

Servings2

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Ingredients

For 2 servings

Chicken Breast2 pieces · 2 boneless, skinless Chicken Breasts (or Chicken Thighs (about 12 oz.))
Olive Oil2 tbsp · 2 tbsp. Olive Oil
Honey1 tbsp · 1 tbsp. Honey
Cumin Seeds¾ tsp · 1/2 tsp. Cumin + 1/4 tsp. Cumin
Smoked Paprika¾ tsp · 1/2 tsp. Smoked Paprika + 1/4 tsp. Smoked Paprika
Lime1 tsp · 1/2 tsp. Lime Zest + 1/2 tsp. Lime Zest
Lime Juice2 tbsp · 1 tbsp. fresh Lime Juice + 1 tbsp. fresh Lime Juice
Garlic1 clove · 1 clove Garlic (minced)
Worcestershire Sauce1 tbsp · 1 tbsp. Worcestershire Sauce (or Low Sodium Soy Sauce)
Table Salt0 pieces · pinch of Salt + Pepper
Sour Cream1 tbsp · 1 tbsp. Sour Cream
Mayonnaise1 tbsp · 1 tbsp. Mayonnaise
Salsa1 tbsp · 1 tbsp. Salsa (use your favorite)
Garlic Powder¼ tsp · 1/4 tsp. Garlic Powder
Mexican Oregano¼ tsp · 1/4 tsp. Mexican Oregano (or Italian Oregano)
Cayenne Pepper0.13 tsp · 1/8 tsp. Cayenne (optional) · optional
Mexican Cheese Blend½ cup · 1/2 cup shredded Mexican Cheese Blend
Salted Nacho Chips½ cup · 1/2 cup crushed Tortilla Chips
Cherry Tomato0 pieces · Cherry Tomatoes, Cilantro, Avocado, or your favorite toppings

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Steps

1If using one large chicken breast, cut it in half lengthwise (parallel to the cutting board) to create two thinner chicken breasts.
2Whisk the marinade ingredients together in a medium sized bowl. Place chicken in the bowl, nestling it into the bowl so the marinade covers as much of it as possible, and cover the bowl tightly with plastic wrap. Marinate for one to four hours, but up to eight hours. (You can do this in a large zip top bag, too.)
3Combine all of the Tex-Mex sauce ingredients (sour cream, mayonnaise, salsa, seasonings, lime zest, and lime juice) in a small bowl and whisk until totally combined and creamy. Taste and season with a pinch of salt if needed, then cover and refrigerate until ready to use.
4Remove the marinated chicken from the refrigerator and let rest at room temperature for about 15 minutes before grilling. Grill over medium heat until cooked through and the internal temperature registers 165 F.
5Transfer the grilled chicken to a small rimmed baking sheet (leaving a little space in between them), and divide the sauce over each chicken breast. Top each chicken breast with 1/4 cup of shredded cheese, and place under a high broil for a couple of minutes until the cheese is melted and bubbly.
6Sprinkle crushed tortilla chips or crispy tortilla strips over the top of the chicken. Garnish with chopped green onion, pico de gallo, chopped cherry tomatoes, cilantro, or your favorite toppings! (You can also serve the chicken on top of tortilla chips if you like!)