Name: Fiesta Lime Chicken with Avocado Salsa Recipe
Prep time: 15 min
Cook time: PT-490151H56M25S
Total time: 57 min
Cuisine: Mexican
Ingredients: 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; 1/4-1/2 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 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)

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Introduction

This Fiesta Lime Chicken with Avocado is a vibrant and flavorful dish perfect for a quick weeknight dinner or a casual gathering. Juicy chicken breasts are seasoned with a zesty lime and chili rub, then topped with a fresh avocado salsa bursting with color and texture.

A piece of grilled fish fillet with a dark brown crispy texture forms the bottom layer on a white plate. On top, there is a colorful salad made of small pieces of bright green avocado, red cherry tomato halves, light yellow corn kernels, and small pieces of red onion, all mixed with chopped green herbs. Scattered around the plate are extra pieces of avocado and corn. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 (for salsa)
1/4 teaspoon ground cumin (for salsa)
1/4 teaspoon salt (for salsa)
1/8 teaspoon pepper (or more to taste)

Instructions

Step 1: In a small bowl, whisk together the lime zest, lime juice, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and pepper to create the chicken rub. Rub it evenly over the chicken breasts.
Step 2: If time allows, let the chicken marinate for 30 minutes at room temperature or refrigerate up to 8 hours. Bring to room temperature before cooking.
Step 3: Prepare the avocado salsa by tossing the cherry tomatoes (or Roma tomatoes), fresh corn, red onion, red bell pepper, jalapeno, cilantro, garlic, lime juice, cumin, salt, and pepper in a large bowl. Cover and chill for 30 minutes to 24 hours.
Step 4: To cook stovetop, heat a greased grill pan or skillet over medium-high heat. When hot, add the chicken and cook undisturbed for 3-5 minutes until browned on one side.
Step 5: Flip the chicken, cover, and reduce heat to medium. Cook for 5-7 more minutes, or until the chicken is cooked through. Remove and let rest for 5 minutes before slicing.
Step 6: To grill, preheat the grill to medium heat (375-450°F). Grill chicken undisturbed for 5-7 minutes per side until cooked through (internal temperature of 165°F). Let rest 5 minutes before slicing.
Step 7: Just before serving, gently fold the chopped avocados into the salsa. Adjust seasoning with salt, pepper, and jalapeno seeds if more heat is desired.
Step 8: Serve the sliced chicken topped with the fresh avocado salsa and a squeeze of extra lime juice if desired.

Tips & Variations

For extra smoky flavor, use smoked sea salt instead of regular salt in the rub.
If you prefer a milder salsa, remove all jalapeno seeds before dicing.
Serve with warm tortillas or over rice for a complete meal.
Leftover chicken works great in salads or wraps throughout the week.

Storage

Store leftover chicken and avocado salsa separately in airtight containers in the refrigerator for up to 3 days. The salsa may brown slightly due to the avocado, so add fresh lime juice before serving to brighten it up. Reheat chicken gently in a skillet or microwave until warmed through.

How to Serve

A white plate holds a grilled fish fillet with a dark brown, slightly charred surface as the base layer. On top of the fish, there is a colorful salsa made of diced avocado pieces in bright green, small chunks of red tomato, bits of purple onion, roasted yellow corn kernels, and sprinkled green herbs, creating a fresh and textured mix. Around the plate, there are a few scattered pieces of avocado and corn adding extra detail. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time to ensure they reach an internal temperature of 165°F.

How spicy is this dish? Can I make it less spicy?

The spice level can be adjusted by reducing or omitting the chipotle chili powder and jalapeno seeds. Removing all jalapeno seeds will significantly reduce the heat.