How To Make Applebee's Fiesta Lime Chicken And Rice Recipe

March 15, 2023 Post a Comment

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Fiesta Lime Chicken Applebee's Copycat Recipe The Cookie Rookie from www.thecookierookie.com

Description

Have you ever tried Applebee's Fiesta Lime Chicken and Rice? If you have, you know how delicious it is! The dish features a juicy grilled chicken breast topped with melted cheese, fresh pico de gallo, and crispy tortilla strips. It is served on a bed of rice that is bursting with flavor. If you're craving this dish but don't want to leave the house, you're in luck! In this article, we will share with you the recipe to make this dish at home.

Prep Time

The prep time for this recipe is approximately 10-15 minutes.

Cook Time

The cook time for this recipe is approximately 20-25 minutes.

Ingredients

For the chicken marinade:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the pico de gallo:

2 medium tomatoes, seeded and diced
1/4 cup diced red onion
1 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Salt and pepper to taste

For the rice:

1 tablespoon olive oil
1/4 cup diced red onion
1 garlic clove, minced
1 cup long-grain rice
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice

For the toppings:

1 cup shredded Mexican cheese blend
1/2 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
2 limes, cut into wedges

Equipment

Grill or grill pan
Large mixing bowl
Small mixing bowl
Medium saucepan with lid

Method

1. In a large bowl, whisk together the olive oil, honey, soy sauce, Worcestershire sauce, garlic powder, salt, and black pepper. 2. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours. 3. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 6-7 minutes per side or until it is cooked through. 4. While the chicken is cooking, make the pico de gallo. In a small bowl, combine the tomatoes, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Set aside. 5. In a medium saucepan, heat the olive oil over medium heat. Add the red onion and garlic and cook for 2-3 minutes or until the onion is translucent. 6. Add the rice to the saucepan and stir to coat it with the oil. Cook for 1-2 minutes or until the rice is lightly toasted. 7. Add the chicken broth, salt, and black pepper to the saucepan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed. 8. Stir in the lime juice and fluff the rice with a fork. 9. To assemble the dish, place a scoop of rice on a plate. Top the rice with a grilled chicken breast, followed by the pico de gallo, shredded cheese, crushed tortilla chips, and chopped cilantro. Serve with lime wedges on the side.

Notes

If you don't have a grill or grill pan, you can also cook the chicken in a skillet over medium-high heat.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:

Calories: 542
Protein: 37g
Fat: 24g
Carbohydrates: 43g
Fiber: 1g
Sugar: 17g
Sodium: 1536mg

Recipe Tips

To make this recipe even easier, you can use pre-made pico de gallo and store-bought tortilla chips. Additionally, if you're short on time, you can skip the chicken marinade and use pre-cooked chicken instead. Just be sure to season it with salt and pepper before assembling the dish. Enjoy!