Mexican Lime Chicken

A surprisingly easy recipe served with cauliflower rice or mashed cauliflower/broccoli. Friends wanted seconds. I may have to prepare this one monthly!

Ingredients

4 Omega-3 Chicken Breasts pounded out to one-inch thick
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 Tbsp. taco seasoning
1 tsp Worcestershire sauce
2 Tbsp. oil olive or avocado
1 Tbsp. honey
½ tsp salt to taste

Homemade Salsa Ranch Dressing
¼ cup ranch dressing: One cup Greek yogurt no sugar and one package of ranch dip (makes one cup—only use a quarter cup)
1 Tbsp. cilantro finely chopped
1 slice of Grass-Fed Colby or Grass-Fed pepper jack cheese per chicken breast

Preparation

1. Preheat oven 350° degrees.
2. Prep chicken into one-inch thick pieces and cut into serving sizes.
3. Whisk together one cup yogurt and ranch seasoning (ranch dressing).
4. Whisk together lime juice, soy sauce taco seasoning, Worcestershire sauce, oil, honey, and half a teaspoon of salt. Add chicken and marinade in refrigerator for 30 minutes to one hour.
5. Once chicken is marinated, place in a greased casserole pan.
6. Bake chicken at 350° for 20 to 25 minutes.
7. Whisk together the salsa ranch in a bowl. Remember only use a quarter of the ranch dressing mixture.
8. When chicken is almost done add one to two tablespoons of sauce to each chicken and place one slice of cheese on each. Return to oven for five minutes or until cheese is melted.

Serve covered with pico de Gallo and a lime slice. Don’t forget your favorite side and salad and enjoy.

Submitted by Sandra Slanker