Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • seasoning salt and pepper
  • 1/4 cup ranch dressing
  • 1/4 cup greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro (chopped)
  • 1 clove garlic
  • 4 slices Borden Colby & Monterrey Jack Cheese
  • Pico de Gallo (fresh cilantro, and tortilla strips for garnish)
  • Mexican Rice for serving

Instruction

  • Heat grill to 400F
  • Brush each chicken breast with olive oil and then sprinkle with seasoning salt (I like Lowry's) 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 a minute or two until its melted to your liking.
  • Top each breast with fresh pico de gallo, cilantro, and tortilla strips. Serve with Mexican Rice for extra flavor.
  • Enjoy!