Print

Fiesta Lime Chicken with Avocado Salsa Recipe

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 43 reviews

Fiesta Lime Chicken with Avocado Salsa is a vibrant and flavorful Mexican-inspired dish featuring juicy chicken breasts marinated in a zesty blend of lime, chili powder, and spices. Served with a creamy, crunchy avocado salsa packed with fresh veggies and tangy lime juice, this recipe offers a healthy and easy dinner option perfect for tacos, burritos, or a simple plated meal.

Ingredients

Fiesta Lime Chicken

  • 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 chili powder
  • 1 teaspoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon chipotle chili powder (optional for more heat)
  • 1/4 teaspoon pepper

Avocado Salsa

  • 2 medium avocados, ripe but firm, chopped
  • 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and 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 ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper (or more to taste)

Instructions

  1. Prepare the Chicken Rub: In a small bowl, whisk together chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (optional), and pepper. Add olive oil, lime juice, and lime zest, mixing well to form the fiesta lime rub.
  2. Rub the Chicken: Evenly coat the chicken breasts with the fiesta lime rub. For best flavor, let the chicken marinate for at least 30 minutes at room temperature or refrigerate for up to 8 hours, then bring to room temperature before cooking.
  3. Prepare Avocado Salsa: In a large bowl, combine cherry tomatoes or Roma tomatoes, fresh corn, red onion, red bell pepper, diced jalapeno (separate seeds as desired), cilantro, garlic, lime juice, ground cumin, salt, and pepper. Cover and chill for 30 minutes to 24 hours. When ready to serve, gently fold in the chopped avocados and adjust seasoning if needed.
  4. Cook Chicken on Stovetop: Heat and grease a grill pan or skillet over medium-high heat until very hot. Place chicken breasts in the pan and cook undisturbed for 3 to 5 minutes until nicely browned. Flip chicken, cover the pan, reduce heat to medium, and cook for another 5 to 7 minutes or until cooked through (internal temperature of 165°F). Remove chicken and let rest for 5 minutes before slicing.
  5. Alternative Grilling Method: Preheat a grill to medium heat (375-450°F) and grease the grates. Grill chicken undisturbed for 5 to 7 minutes per side until cooked through (165°F internal temperature). Let rest for 5 minutes before slicing.
  6. Serve: Plate sliced chicken with a generous scoop of the avocado salsa. Garnish with extra fresh lime juice if desired. Enjoy as a main dish or in tacos, burritos, or quesadillas.

Notes

  • Marinating the chicken longer enhances the flavor, but 30 minutes is sufficient for a tasty result.
  • If you prefer spicier salsa, add jalapeno seeds to the avocado salsa before serving.
  • Fresh corn can be replaced with frozen corn (thawed) if fresh is unavailable.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • Pounding the chicken breasts to even thickness ensures even cooking.
  • For a smoky flavor, grill the chicken instead of cooking on stovetop.
  • The avocado salsa can be made up to 24 hours in advance; add avocado just before serving to prevent browning.

Find it online: https://dishesbydiana.com/fiesta-lime-chicken-with-avocado-salsa-recipe/