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Fiesta Lime Chicken with Avocado Salsa Recipe

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4.4 from 85 reviews

This Fiesta Lime Chicken recipe features tender chicken breasts seasoned with a zesty lime and chili-spiced rub, cooked to perfection on the stovetop or grill. Served with a fresh, vibrant avocado salsa packed with tomatoes, corn, red onion, and jalapeno, this quick and flavorful meal is perfect for a healthy weeknight dinner or a casual gathering.

Ingredients

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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 to 1 1/2 teaspoons 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 Fiesta Lime Rub: In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (optional), and pepper until well combined. Rub evenly all over the chicken breasts. If time allows, let chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking.
  2. Prepare the Avocado Salsa: In a large bowl, combine cherry or Roma tomatoes, fresh corn kernels, finely chopped red onion, chopped red bell pepper, diced jalapeno (seeds separated), cilantro, minced garlic or garlic powder, lime juice, ground cumin, salt, and pepper. Toss well, cover with plastic wrap, and chill for 30 minutes to 24 hours. Just before serving, gently fold in the chopped avocados and adjust seasoning if necessary.
  3. Cook Chicken on Stovetop: If refrigerated, let the chicken sit at room temperature for 15-30 minutes. Grease and heat a grill pan or skillet over medium-high heat until very hot. Add chicken breasts and cook undisturbed for 3-5 minutes until nicely browned or blackened on one side. Flip chicken, cover the pan, and reduce heat to medium. Cook for an additional 5-7 minutes depending on thickness, until the chicken is cooked through (internal temperature 165°F). Remove and let rest for 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
  4. Alternate Grilling Method: Preheat grill to medium heat (375-450°F). If refrigerated, let chicken sit at room temperature for 15-30 minutes. Lightly grease grill grates. Grill the chicken undisturbed for 5-7 minutes per side, or until cooked through and thermometer reads 165°F. Remove from grill and let rest for 5 minutes before slicing.
  5. Serve: Slice the rested chicken and serve topped or alongside the fresh avocado salsa for a bright, flavorful dish.

Notes

  • Allowing the chicken to marinate with the rub enhances the flavor depth but can be skipped for a quicker meal.
  • Adjust the chipotle chili powder and jalapeno seeds in avocado salsa to control the heat level.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • This recipe can be easily doubled for larger gatherings.
  • For a lower-fat version, opt for skinless chicken breasts and omit olive oil when grilling.
  • Leftover avocado salsa can be refrigerated for up to 24 hours but is best enjoyed fresh.

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