Ingredients:

  • 60 ml Extra Virgin Olive Oil
  • 45 ml fresh lime juice
  • 10 g fresh lime zest
  • 3 cloves garlic, minced into a paste
  • 5 g ground cumin
  • 5 g smoked paprika
  • 15 ml honey
  • 5 g sea salt
  • 2 g black pepper
  • 60 ml mayonnaise
  • 60 ml sour cream
  • 30 ml chunky mild salsa, drained
  • 5 ml sriracha
  • 680 g boneless, skinless chicken breasts (4 x 170g pieces)
  • 150 g shredded Monterey Jack cheese
  • 1 cup crushed corn tortilla strips
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even 3/4-inch thickness for uniform cooking.
  2. In a medium bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, cumin, smoked paprika, honey, salt, and pepper to create the marinade.
  3. Submerge the chicken in the marinade and refrigerate for 30 minutes. Do not exceed 45 minutes to prevent the acid from breaking down the meat fibers.
  4. In a small bowl, combine mayonnaise, sour cream, drained salsa, and sriracha. Whisk until smooth to create the creamy fiesta glaze.
  5. Preheat a large cast-iron skillet over medium-high heat. Remove chicken from marinade and sear for 4 minutes per side until a golden-brown crust forms.
  6. Spread a generous tablespoon of the creamy glaze over each chicken breast and top with 37g of shredded Monterey Jack cheese.
  7. Place in a 400°F (200°C) oven for 10 minutes until the cheese is bubbling and the strips are toasted. Top with crushed tortilla strips and fresh cilantro before serving.