Go Back
Homemade Fiesta Lime Chicken Recipe with Avocado photo
Print Recipe Save it for later

Fiesta Lime Chicken Recipe with Avocado

A bright, zesty chicken with a fresh avocado-tomato-corn salsa that comes together quickly for weeknight meals.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts pounded to an even thickness
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice about 1 lime
  • lime zest 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 black 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, kernels removed
  • 1/3 cup red onion finely chopped
  • 1/2 red bell pepper chopped
  • 1 jalapeño pepper diced, seeds separated (add seeds to taste)
  • 2 tablespoons cilantro finely chopped
  • 1 clove garlic minced (or 1/4 tsp garlic powder)
  • 2 tablespoons lime juice for salsa
  • 1/4 teaspoon ground cumin for salsa
  • 1/4 teaspoon salt for salsa
  • 1/8 teaspoon black pepper or more to taste

Instructions

  • In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, lime zest, 1 tsp chili powder, 1 tsp brown sugar, 3/4 tsp salt, 1/2 tsp each ground cumin, smoked paprika, onion powder and garlic powder, 1/4–1/2 tsp chipotle chili powder (optional), and 1/4 tsp black pepper to make the chicken rub.
  • Rub the mixture evenly over both sides of the pounded chicken breasts; if time allows refrigerate up to 8 hours or let sit 30 minutes at room temperature for more flavor.
  • While the chicken rests, combine the salsa ingredients except the avocados in a large bowl: 1 cup quartered cherry tomatoes (or 2 chopped Roma), kernels from 1 ear fresh corn, 1/3 cup finely chopped red onion, 1/2 chopped red bell pepper, diced jalapeño (seeds separated), 2 tablespoons chopped cilantro, 1 minced garlic clove (or 1/4 tsp garlic powder), 2 tablespoons lime juice, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine and chill, covered, for 30 minutes to meld flavors.
  • Heat and lightly grease a grill pan or skillet over medium-high heat (or preheat an outdoor grill to medium, about 375–450°F). When very hot, add the chicken and cook undisturbed 3–5 minutes until nicely browned.
  • Flip the chicken, reduce heat to medium, cover if using a pan, and cook 5–7 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (cooked through). Remove to a cutting board and let rest 5 minutes before slicing.
  • Just before serving, gently fold the chopped avocados into the chilled salsa. Taste and adjust salt, pepper, and jalapeño seeds for desired heat.
  • Slice the rested chicken and serve topped with the avocado salsa and extra lime juice if desired.

Equipment

  • Mixing Bowl
  • Grill Pan or Skillet
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs
  • Plastic Wrap

Notes

  • Marinating the chicken longer increases flavor.
  • If breasts are large, slice horizontally to make fillets.
  • Assemble the salsa without avocados up to 24 hours ahead, then fold in avocados just before serving.
  • Avocado salsa is best served fresh because avocados brown over time.