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Here’s a fabulous way to fuel your fiesta. Customize it as you see fit, but the end result will be a party on your plate.
  • 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!