Description
This Fiesta Lime Chicken Recipe with Avocado offers a fresh, tangy flavor with zesty Mexican spices and creamy avocado salsa. It’s a quick and easy dish perfect for lively weeknight dinners bursting with bright tastes.
Ingredients
Scale
- 1 pound chicken breasts pounded to an even thickness
- 2 tablespoons olive oil
- 2 tablesoons lime juice about 1 lime
- Lime zest from 1 lime
- 1 tsp EACH chili powder brown sugar
- 3/4 teaspoon salt
- 1/2 tsp EACH ground cumin smoked paprika onion powder garlic powder
- 1–4-1/2 teaspoon chipotle chili powder optional for more heat
- 1/4 teaspoon pepper
- 2 medium avocados ripe but firm chopped
- 1 cup cherry tomatoes quartered OR 2 Roma tomatoes seeded chopped
- fresh corn from 1 ear sweet corn
- 1/3 cup finely chopped red onion
- 1/2 red bell pepper chopped
- 1 jalapeno pepper diced seeds separated
- 2 tablespoons finely chopped cilantro
- 1 garlic clove minced or 1/4 tsp garlic powder
- 2 tablespoons lime juice
- 1/4 tsp EACH ground cumin salt
- 1/8 tsp pepper or more to taste
Instructions
- Combine the chicken seasoning ingredients in a bowl and coat the chicken breasts evenly with the mixture. Let the chicken rest for 30 minutes at room temperature or chill up to 8 hours, then bring it to room temperature before cooking.
- For the avocado salsa, mix all ingredients except avocados in a bowl, cover, and refrigerate for 30 minutes to 24 hours. Fold in chopped avocados just before serving, adjusting seasoning as needed.
- To cook on stovetop, heat a greased grill pan or skillet over medium-high heat. Place chicken on the hot surface and cook undisturbed for 3-5 minutes until browned.
- Flip the chicken, cover, lower heat to medium, and cook 5-7 minutes more until fully cooked. Let chicken rest 5 minutes before slicing.
- For grilling, preheat the grill to medium heat, 375-450°F. Grill chicken 5-7 minutes per side until meat reaches 165°F internal temperature. Rest chicken 5 minutes before slicing.
Notes
- *Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates
- If you have extra large chicken breasts slice them through the equator to create fillets
- STORAGE: I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown
- If you need to store leftovers then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa
- This will help decrease the speed at which the avocados brown due to oxidation
- When properly stored in the refrigerator Avocado Salsa will last for 1 to 2 days
- If you’re salsa is turning brown before you can get to it this doesn’t mean it’s gone bad it just means it’s oxidizing
- You can still eat it or you can add it all to a blender and create a salad dressing or dip
- PREP AHEAD: While the Fiesta Lime chicken is marinating you can prep the Avocado Salsa without the avocados
- Combine everything BUT the avocados in a large bowl cover with plastic wrap and refrigerate
- When ready to serve simply chop your avocados and gently stir in
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 8g + 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg