🌮 Fiesta Lime Chicken with Avocado Salsa

By: Rabia

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

  1. 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.

  2. Rub the marinade evenly over the chicken breasts.

  3. 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.

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Let chicken rest for 5 minutes before slicing.

3️⃣ Make the Avocado Salsa

  1. In a large bowl, combine tomatoes, corn, red onion, bell pepper, jalapeño, cilantro, garlic, lime juice, remaining ½ tsp cumin, salt, and pepper.

  2. Chill for 30 minutes to 24 hours to let flavors meld.

  3. 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.

Rabia
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