Juicy, spice-rubbed chicken topped with a fresh, zesty avocado salsa. Perfect for a vibrant weeknight dinner!
Prep Time: 20 mins (plus marinating) | Cook Time: 10–14 mins | Servings: 4
📝 Ingredients
For the Chicken
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
½ tsp chipotle chili powder
1 tbsp brown sugar
1 tsp ground cumin (divided)
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
Salt & pepper, to taste
For the Avocado Salsa
2 ripe but firm avocados, diced
1 cup cherry or Roma tomatoes, diced
1 cup fresh corn kernels (raw, grilled, or cooked)
¼ cup red onion, finely diced
½ cup red bell pepper, diced
1 jalapeño, minced (adjust seeds for spice level)
¼ cup fresh cilantro, chopped
1 clove garlic, minced
1 tbsp fresh lime juice
½ tsp ground cumin (remaining from above)
Salt & pepper, to taste
👩🍳 Instructions
1️⃣ Marinate the Chicken
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, chipotle chili powder, brown sugar, ½ tsp cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.
Rub the marinade evenly over the chicken breasts.
Marinate for 30 minutes at room temperature or up to 8 hours in the fridge.
2️⃣ Cook the Chicken
Grill Method:
Preheat grill to medium heat (375–450°F).
Grill chicken for 5–7 minutes per side until fully cooked (internal temp: 165°F).
Stovetop Method:
Heat a grill pan or skillet over medium-high heat.
Cook chicken 3–5 minutes undisturbed on the first side. Flip, cover, and cook an additional 5–7 minutes.
Let chicken rest for 5 minutes before slicing.
3️⃣ Make the Avocado Salsa
In a large bowl, combine tomatoes, corn, red onion, bell pepper, jalapeño, cilantro, garlic, lime juice, remaining ½ tsp cumin, salt, and pepper.
Chill for 30 minutes to 24 hours to let flavors meld.
Just before serving, gently fold in the avocado to prevent browning.
4️⃣ Assemble & Serve
Slice the rested chicken and top generously with avocado salsa.
Serve with rice, tortillas, salad greens, or cauliflower rice for a low-carb option.
💡 Notes & Variations
Extra heat: Add a serrano pepper or increase chipotle chili powder.
Tropical twist: Swap corn for diced mango or pineapple.
Protein swaps: Try shrimp, salmon, or grilled tofu.
Meal prep tip: Make salsa (without avocado) a day ahead; add avocado just before serving.