Ingredients
4 chicken breasts, boneless, skinless
2 tbsp olive oil
salt and pepper, to taste
¼ cup ranch dressing
¼ cup greek yogurt
1 tbsp lime juice
¼ cup fresh cilantro, chopped
1 clove garlic
4 slices Borden Colby and Monterrey Jack Cheese
*Pico de Gallo, (see Recipe Notes for recipe) fresh cilantro, and tortilla strips for garnish
Mexican Rice, for serving
Preparation
Heat grill to 400 degrees F.
Brush each chicken breast with olive oil and then sprinkle with seasoning salt and pepper to taste.
Grill for approximately 10 minutes per side or until chicken is fully cooked through and no longer pink. Set aside.
While chicken is cooking combine the ranch, yogurt, lime juice, cilantro, and garlic in a blender and blend until fully combined and smooth. Set aside.
Place 1 tablespoon of the ranch mixture on each chicken breast and then top with a slice of cheese. The cheese should melt down onto the chicken, but to make it extra creamy pop it back on the grill for 1 to 2 minutes or until its melted.
Top each breast with fresh pico de gallo, cilantro, and tortilla strips. Serve with Mexican Rice for extra flavor.
Enjoy!
