Description
A delicious and easy recipe for Fiesta Lime Chicken with fresh avocado salsa.
Ingredients
Scale
- 1 pound chicken breasts pounded to an even thickness
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- Lime zest from 1 lime
- 1 teaspoon EACH chili powder, brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon 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 teaspoon garlic powder
- 2 tablespoons lime juice
- 1/4 teaspoon EACH ground cumin, salt
- 1/8 teaspoon pepper or more to taste
Instructions
- In a small bowl, whisk together the chicken rub ingredients and rub evenly all over the chicken breasts. If time permits, let the chicken sit for 30 minutes at room temperature or refrigerate for up to 8 hours before cooking.
- For stovetop: Heat an indoor grill pan or skillet over medium-high heat and grease it. Once hot, add chicken and cook undisturbed for 3-5 minutes until browned. Turn chicken, cover, and cook for another 5-7 minutes until cooked through. Remove and let rest for 5 minutes before slicing.
- For grilling: Preheat the grill to medium heat (375-450°F). Grease the grill and cook the chicken for 5-7 minutes per side until cooked through (internal temperature of 165°F). Remove and let rest for 5 minutes before slicing.
- To prepare the Avocado Salsa, toss all ingredients except the avocados in a large bowl. Cover and chill for 30 minutes to 24 hours.
- Just before serving, gently fold in the avocados. Adjust salt, pepper, and jalapeno seeds to taste.
Notes
- Chicken is best when the rub marinates for longer, but it can still be enjoyed if cooked immediately.
- If using extra-large chicken breasts, consider slicing them in half to create fillets.
- Avocado Salsa should be served immediately as the avocados will turn brown if assembled early. Store leftovers in an airtight container with plastic wrap pressed against the surface to minimize browning.
- For pre-preparation, the Avocado Salsa can be prepared without the avocados. Combine everything else and refrigerate until serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg