INGREDIENTS:
- 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 Colby & Monterey jack cheese
- Pico de gallo, fresh cilantro, and tortilla strips for garnish
- Mexican rice for serving
- Heat FIREDISC® to medium heat. Brush chicken breast with olive oil. Spring with seasoning salt and pepper to taste.
- Grill for 10 minutes per side or until chicken cooks through and is no longer pink. Set aside. While chicken cooks, combine ranch, yogurt, lime juice, cilantro, and garlic in a blender.
- Blend until combined and smooth. Set aside. Place 1 tablespoon of ranch mixture on each chicken breast.
- Top with a slice of cheese. Cheese should melt down onto the chicken. To make it extra creamy, pop it back on the ‘disc for a minute or two to the desired meltiness. Top each breast with fresh pico de gallo, cilantro, and tortilla strips.
- Serve with Mexican rice for extra flavor. Enjoy!