Fiesta Lime Chicken

Preheat your oven to 350°F (175°C).

Place chicken breasts between two sheets of wax paper and pound with a meat mallet until they are about 1-inch thick. Cut the chicken into 4 equal portions (about 5-6 oz each).

In a large bowl, whisk together the marinade ingredients: 2 tbsp lime juice, soy sauce, taco seasoning, Worcestershire sauce, oil, honey (if using), and salt.

Add the prepared chicken breasts to the marinade and toss until they are completely coated.

Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to a few hours.

While the chicken marinates, prepare the creamy lime sauce. In a medium bowl, whisk together the ranch dressing, salsa, sour cream, 1 tsp lime juice, and finely chopped cilantro until well combined. Set aside.

Lightly coat a 13x9 inch baking dish with non-stick cooking spray. Arrange the marinated chicken in a single layer in the dish.

Bake for 20-25 minutes, or until the chicken is almost cooked through.

Carefully remove the dish from the oven. Spoon 1-2 tablespoons of the creamy lime sauce over each chicken breast.

Place one slice of Colby Jack cheese on top of each chicken breast.

Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is completely melted and the chicken's internal temperature reaches 165°F (74°C).

Serve immediately over a bed of crushed tortilla chips, topped with pico de gallo, with a side of Mexican rice if desired.