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Fiesta Lime Chicken with Avocado Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 3 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grill or Stovetop
  • Cuisine: Mexican-Inspired

Description

Juicy, smoky, lime-infused chicken topped with a fresh avocado salsa bursting with corn, peppers, and cilantro—ready in under 30 minutes plus marinating time.

Ingredients

  • 4 boneless, skinless chicken breasts (pounded to even thickness)
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 1/2 tsp chipotle chili powder
  • 1 tbsp brown sugar
  • 1 tsp ground cumin (divided)
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 ripe but firm avocados, diced
  • 1 cup cherry or Roma tomatoes, diced
  • 1 cup fresh corn kernels
  • 1/4 cup red onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1 jalapeño, minced (seeds adjusted to taste)
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice (for salsa)
  • Salt and pepper to taste (for salsa)

Instructions

  1. In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, chipotle chili powder, brown sugar, 1/2 tsp cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.
  2. Rub evenly over chicken breasts and marinate for 30 minutes at room temperature or up to 8 hours in the fridge.
  3. Grill Method: Preheat grill to medium heat (375–450°F). Cook chicken 5–7 minutes per side until cooked through. Stovetop Method: Heat a grill pan or skillet over medium-high. Cook chicken 3–5 minutes undisturbed on first side, flip, cover, and cook 5–7 minutes more.
  4. Let chicken rest 5 minutes before slicing.
  5. In a large bowl, combine tomatoes, corn, onion, bell pepper, jalapeño, cilantro, garlic, lime juice, remaining 1/2 tsp cumin, salt, and pepper. Chill 30 minutes to 24 hours.
  6. Just before serving, gently fold avocado into salsa.
  7. Slice chicken and top generously with avocado salsa.

Notes

  • For extra heat, use serrano pepper or increase chipotle chili powder.
  • Try mango or pineapple in the salsa for a tropical twist.
  • Swap chicken for shrimp, salmon, or grilled tofu.
  • Serve over cauliflower rice or lettuce wraps for a low-carb option.
  • Add avocado to salsa last to prevent browning.

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