Fiesta Lime Chicken

Marinade

1. 1

   Combine olive oil, cumin powder, coriander, salt, red chili powder, Fiesta Lime seasoning, sriracha powder, crushed garlic, lime zest, orange zest, lemon zest, lime juice, lemon juice, and orange juice; whisk until smooth.

2. 2

   Place chicken pieces in a zip‑lock bag, pour the marinade over them, seal, and refrigerate for 1–2 hours.

3. 3

   Preheat a grill or stovetop griddle to high heat; grill the marinated chicken 5 minutes per side, then finish in a hot oven for an additional 5 minutes until cooked through.

Mexican Zesty Ranch

4. 4

   In a bowl mix mayonnaise, whole milk, sour cream, dried oregano, dry ranch dressing powder, red chili powder, cumin powder, and curry powder until smooth.

5. 5

   Spread the zesty ranch over the cooked chicken, top with shredded cheddar cheese, and broil on high for 2–3 minutes until the cheese melts.

Spanish Rice

6. 6

   In a medium saucepan combine mashed stewed tomatoes, chicken stock, rice, butter, chili powder, oregano, garlic salt, and cumin; bring to a boil, reduce heat, cover, and simmer 25 minutes until rice is tender.

7. 7

   Garnish the rice with chopped green onions and optional cheddar cheese, then serve alongside the chicken with tortilla strips and fresh pico de gallo if desired.