Description
Fiesta Lime Chicken with Avocado Salsa delivers zesty Mexican-inspired flavors that dance on your palate. Juicy marinated chicken meets fresh avocado salsa, creating a perfect harmony of tangy citrus and rich, creamy textures you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken breasts, pounded to an even thickness
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- Optional: chipotle chili powder
Marinade and Aromatics:
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- Lime zest from 1 lime
Avocado Salsa Ingredients:
- 2 medium avocados, ripe but firm, chopped
- 1 cup cherry tomatoes, quartered or alternatively 2 Roma tomatoes that are seeded and chopped
- Fresh corn from 1 ear of sweet corn
- ⅓ cup finely chopped red onion
- ½ red bell pepper, chopped
- 1 jalapeno pepper diced with seeds separated
- 2 tablespoons finely chopped cilantro
- 1 garlic clove minced or alternatively one-fourth tablespoon garlic powder
- 2 tablespoons lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper or adjust according to taste
Instructions
- Create a vibrant fiesta lime rub by thoroughly combining the spices in a small mixing bowl until uniformly blended.
- Massage the seasoning mixture generously onto both surfaces of each chicken breast, ensuring complete and even coverage.
- Allow the seasoned chicken to rest at ambient temperature for half an hour, or alternatively, refrigerate for up to 8 hours before bringing back to room temperature.
- For stovetop cooking, activate a grill pan or heavy-bottomed skillet over medium-high heat with a light coating of cooking oil.
- Carefully place the marinated chicken breasts into the hot pan, maintaining a steady temperature to promote proper caramelization.
- Cook undisturbed for 4-6 minutes until a golden-brown crust develops on the first side.
- Flip the chicken breasts, reduce heat to medium, cover with a tight-fitting lid, and continue cooking for an additional 5-7 minutes until internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a clean plate and let it rest for 5 minutes to redistribute internal juices.
- Alternatively, for outdoor grilling, preheat the grill to a medium temperature between 375°F and 450°F (190°C and 230°C).
- Position chicken on the grill grates and cook for 5-7 minutes per side, rotating once to create attractive crosshatch grill marks.
- Compose the avocado salsa by combining all ingredients except avocados in a spacious mixing bowl, stirring until thoroughly integrated.
- Refrigerate the salsa mixture for 30 minutes to allow flavors to meld and intensify.
- Just before serving, gently fold diced avocados into the chilled salsa, adjusting seasoning with additional salt or jalapeño seeds to enhance heat levels.
- Slice the rested chicken and top with the fresh avocado salsa for a vibrant, flavor-packed meal.
Notes
- Marinating allows deep flavor infusion into chicken, transforming ordinary meat into a zesty culinary experience.
- Resting chicken after cooking ensures juicy, tender meat by allowing internal juices to redistribute evenly.
- Grill or stovetop methods work perfectly, giving flexibility for indoor or outdoor cooking preferences.
- Avocado salsa adds fresh, vibrant dimension with its bright, tangy combination of ingredients.
- Adjusting spice levels becomes easy by adding extra jalapeno seeds or salt right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 80 mg