Fiesta Lime Chicken Avocado Salsa (Printable Format)
Juicy lime-marinated chicken served with zesty avocado salsa, bursting with vibrant, fresh flavor.
# Needed Ingredients:
→ Chicken and Marinade
01 -
1 pound boneless, skinless chicken breasts, pounded to even thickness
02 -
2 tablespoons olive oil
03 -
2 tablespoons freshly squeezed lime juice
04 -
Zest from 1 lime
05 -
1 teaspoon chili powder
06 -
1 teaspoon 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, for added heat)
13 -
1/4 teaspoon freshly ground black pepper
→ Avocado Salsa
14 -
2 medium avocados, ripe but firm, chopped
15 -
1 cup cherry tomatoes, quartered or 2 Roma tomatoes, seeded and chopped
16 -
Kernels from 1 ear of fresh sweet corn (about 1/2 cup)
17 -
1/3 cup finely chopped red onion
18 -
1/2 medium red bell pepper, chopped
19 -
1 jalapeno pepper, diced, seeds separated
20 -
2 tablespoons finely chopped fresh cilantro
21 -
1 garlic clove, minced or 1/4 teaspoon garlic powder
22 -
2 tablespoons freshly squeezed lime juice
23 -
1/4 teaspoon ground cumin
24 -
1/4 teaspoon kosher salt
25 -
1/8 teaspoon freshly ground black pepper, or to taste
# Preparation Steps:
01 -
In a small bowl, combine 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. Whisk until a cohesive paste forms.
02 -
Rub the mixture evenly over both sides of the chicken breasts. If time allows, let chicken rest at room temperature for 30 minutes or refrigerate up to 8 hours. Bring to room temperature before cooking.
03 -
For stovetop: Heat an oiled indoor grill pan or skillet over medium-high heat. Once hot, add chicken and cook undisturbed for 3-5 minutes until browned. Flip, cover, lower heat to medium, and cook 5-7 minutes more, or until the internal temperature reaches 165°F. Remove from heat and let rest 5 minutes before slicing. For outdoor grilling: Preheat grill to medium (375–450°F), lightly oil grates, and grill chicken 5-7 minutes per side until cooked through. Let rest 5 minutes.
04 -
In a large bowl, mix tomatoes, corn kernels, red onion, bell pepper, jalapeno, cilantro, garlic, lime juice, cumin, salt, and pepper. Cover with plastic wrap and chill for at least 30 minutes, or up to 24 hours.
05 -
Just before serving, gently fold in the chopped avocado. Taste and adjust seasoning with additional salt, pepper, and jalapeno seeds if desired.
06 -
Slice chicken and arrange on plates. Top generously with avocado salsa. Garnish with extra lime juice if desired.
# Supplementary Details:
01 -
Marinating chicken for several hours intensifies lime flavor and tenderizes the meat.
02 -
Fold avocados into salsa at the last minute to preserve their color and texture.