Mexi-Lime Chicken Recipe

Name: Mexi-Lime Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 3 limes, juice of; 2 tablespoons liquid smoke; pepper, to taste; ¼ teaspoon cumin; ¼ teaspoon paprika; 1 garlic clove, minced; ½ cup light sour cream; ½ cup salsa; ½ teaspoon dill; ½ teaspoon cajun spices; 2 cups shredded colby-monterey jack cheese; 2 cups vegetable oil

Servings: persons

4 boneless skinless chicken breasts
3 limes, juice of
2 tablespoons liquid smoke
pepper, to taste
¼ teaspoon cumin
¼ teaspoon paprika
1 garlic clove, minced
½ cup light sour cream
½ cup salsa
½ teaspoon dill
½ teaspoon cajun spices
2 cups shredded colby-monterey jack cheese
2 cups vegetable oil

1
Start marinading the chicken the day before.
2
To do so, mix the lime juice, liquid smoke, pepper, cumin, paprika, and minced garlic.
3
Pour in a zip lock bag (I double-bag it) and add the chicken breasts.
4
I leave the limes in the zip loc bag as well, for more lime flavor.
5
Place in the refridgerator overnight.
6
Drain excess marinade from chicken.
7
Grill chicken breasts.
8
While the chicken is on the grill (I use a George Foreman, and I have even broiled the chicken -- still tasts wonderful), combine sour cream, salsa, dill, and cajun spice.
9
Turn the broiler on in the oven.
10
Heat oil in a frying pan.
11
When oil is hot, add the tortilla strips.
12
If your pan is not big enough, you may need to do this in batches.
13
Fry strips for 3-4 minutes, until golden brown and crispy.
14
Drain on paper towels.
15
When chicken is done, put chicken on an oven pan.
16
Spoon the sour cream/salsa mixture on the chicken breasts evenly.
17
Add cheese on top of the mixture.
18
Put chicken breasts under the broiler for 3-5 minutes, in order to get the cheese nice and bubbly, and heat the sour cream mixture through.
19
Put four beds of tortilla strips on a serving platter, or on four individual plates.
20
Place chicken breasts on top of the tortilla strips.

1573

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 3 limes, juice of, 2 tablespoons liquid smoke, pepper, to taste, and more.

Yes, Mexi-Lime Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexi-Lime Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions