Description
Fiesta Lime Chicken topped with fresh Avocado Salsa is a deliciously vibrant dish that bursts with flavor.
Ingredients
Scale
- 1 pound chicken breasts pounded to an even thickness
- FIESTA LIME RUB
- 2 tablespoons olive oil
- 2 tablespoons 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
- 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 of 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 ¼ tsp garlic powder
- 2 tablespoons lime juice
- 1/4 tsp EACH ground cumin, salt
- 1/8 tsp pepper or more to taste
Instructions
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. 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.
- If chicken has been refrigerated, let it sit at room temperature for 15-30 minutes.
- For stovetop directions, 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.
- 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 extra fresh lime juice if desired.
- For grilling directions, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an inserted thermometer should read 165 degrees F). Remove chicken from grill and let rest 5 minutes before slicing.
- For Avocado Salsa, toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes to 24 hours.
- When ready to serve, gently fold in the avocados. Taste and add additional salt, pepper, and desired amount of jalapeno seeds for more heat (optional).
Notes
- Prep the chicken rub in advance for deeper flavor.
- Adjust the spice level by changing the amount of jalapeno seeds and chipotle chili powder.
- Avocado Salsa can be made ahead of time, just fold in the avocados right before serving to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg