Fiesta Lime Chicken Avocado Salsa (Print Version)
Chicken marinated with lime and spices, served with colorful avocado salsa for a bright, flavorful dish.
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts, pounded to even thickness
→ Fiesta Lime Marinade
02 -
2 tablespoons olive oil
03 -
2 tablespoons fresh lime juice
04 -
zest of 1 lime
05 -
1 teaspoon chili powder
06 -
1 teaspoon packed brown sugar
07 -
3/4 teaspoon kosher salt
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon garlic powder
12 -
1/4 to 1/2 teaspoon chipotle chili powder (optional)
13 -
1/4 teaspoon freshly ground black pepper
→ Avocado Salsa
14 -
2 medium ripe avocados, diced
15 -
1 cup cherry tomatoes, quartered
16 -
kernels from 1 ear fresh sweet corn
17 -
1/3 cup finely chopped red onion
18 -
1/2 medium red bell pepper, diced
19 -
1 jalapeño, finely diced
20 -
2 tablespoons chopped fresh cilantro
21 -
1 garlic clove, minced
22 -
2 tablespoons fresh lime juice
23 -
1/4 teaspoon ground cumin
24 -
1/4 teaspoon kosher salt
25 -
1/8 teaspoon freshly ground black pepper
# Steps:
01 -
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder if using, and black pepper until well emulsified.
02 -
Coat chicken breasts evenly in the marinade. Let rest for at least 30 minutes at room temperature or up to 8 hours refrigerated for deeper flavor.
03 -
In a large bowl, combine quartered tomatoes, corn kernels, chopped red onion, diced red bell pepper, jalapeño, cilantro, minced garlic, lime juice, cumin, salt, and black pepper. Mix thoroughly. Cover and refrigerate for a minimum of 30 minutes.
04 -
Immediately before serving, gently fold diced avocados into the chilled salsa mixture to maintain texture.
05 -
Heat a lightly greased skillet or grill pan over medium-high heat. Cook chicken for 3 to 5 minutes on the first side until nicely seared. Flip chicken, cover, reduce heat to medium, and cook an additional 5 to 7 minutes, until internal temperature reaches 160°F. Let rest for 5 minutes before slicing.
06 -
Preheat grill to medium heat (375–450°F). Grill chicken for 5 to 7 minutes per side, or until thoroughly cooked. Let chicken rest for 5 minutes before slicing.
07 -
Arrange sliced chicken on plates and top generously with avocado salsa. Finish with an extra squeeze of fresh lime juice if desired. Ideal for serving as an entrée or with tacos, burritos, rice bowls, or salads.
# Notes:
01 -
Dicing avocados just before serving ensures salsa remains vibrant and creamy.
02 -
To enhance flavor penetration, marinate chicken for several hours if time allows.