Description
Fiesta Lime Chicken with Avocado Salsa is easy, bright, healthy and bursting with flavor! Juicy chicken is rubbed with a zesty mix of Mexican spices and paired with fresh, creamy avocado salsa for a vibrant meal perfect for any fiesta.
Ingredients
- 1 pound chicken breasts, pounded to an even thickness
- Fiesta Lime Rub:
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 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
- 1/4–1/2 teaspoon chipotle chili powder (optional)
- 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. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking. Prepare Avocado Salsa during this time.
2. For stovetop: grease and heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook undisturbed for 3-5 minutes, or until nicely browned on one side.
3. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes, or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with fresh lime juice if desired.
4. For grilling: grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until an internal temperature of 165°F is reached. Let rest 5 minutes before slicing.
5. To make avocado salsa, toss all ingredients except avocados in a large bowl. Cover and chill for 30 minutes up to 24 hours.
6. When ready to serve, gently fold in avocados. Taste and adjust salt, pepper, and jalapeno seeds for desired heat.
Notes
Chicken is still delicious even if cooked immediately, but more flavorful the longer the rub marinates. If you have extra large chicken breasts, slice them through the equator to create fillets.
Serve avocado salsa right away for best texture and color. If storing, press plastic wrap directly against the surface and refrigerate for 1–2 days.
If salsa browns, it is still safe to eat — or blend it into a dip or dressing.
To prep ahead, combine all salsa ingredients except avocados and refrigerate. Stir in chopped avocados just before serving.
Nutrition
- Serving Size: 1 serving