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Fiesta Lime Chicken with Avocado Salsa Recipe

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4.6 from 81 reviews

Fiesta Lime Chicken is a vibrant and flavorful dish featuring juicy chicken breasts marinated in a zesty lime and chili-spiced rub, cooked to perfection on the stovetop or grill. Served with a fresh and colorful avocado salsa packed with corn, tomatoes, and peppers, this recipe delivers a perfect balance of smoky, tangy, and spicy flavors ideal for a quick and healthy meal.

Ingredients

Fiesta Lime Chicken

  • 1 pound chicken breasts, pounded to an even thickness
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • Lime zest from 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 to 4 1/2 teaspoons chipotle chili powder (optional, for more heat)
  • 1/4 teaspoon pepper

Avocado Salsa

  • 2 medium avocados, ripe but firm, chopped
  • 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped
  • Fresh corn from 1 ear, sweet corn kernels removed
  • 1/3 cup finely chopped red onion
  • 1/2 red bell pepper, chopped
  • 1 jalapeno pepper, diced, seeds separated
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, minced OR 1/4 teaspoon garlic powder
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper, or more to taste

Instructions

  1. Prepare the Chicken Rub: In a small bowl, thoroughly whisk together the chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), pepper, lime juice, lime zest, and olive oil to create the Fiesta Lime Rub. Rub this mixture evenly over the chicken breasts for maximum flavor. If time allows, let the chicken marinate at room temperature for 30 minutes or refrigerate up to 8 hours, then bring the chicken back to room temperature before cooking.
  2. Prepare the Avocado Salsa: Combine cherry or Roma tomatoes, fresh corn kernels, red onion, red bell pepper, jalapeno (minus seeds), cilantro, minced garlic (or garlic powder), lime juice, ground cumin, salt, and pepper in a large bowl. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours, allowing the flavors to meld together.
  3. Cook the Chicken on the Stovetop: Heat an indoor grill pan or skillet over medium-high heat and lightly grease it. Once hot, add the chicken breasts and cook undisturbed for 3-5 minutes to develop a nice brown or blackened crust. Flip the chicken, cover the pan, reduce heat to medium, and continue cooking for 5-7 minutes until fully cooked through (internal temperature of 165°F). Remove the chicken and let it rest for 5 minutes before slicing. Optionally, garnish with fresh lime juice before serving.
  4. Or Grill the Chicken: Preheat and grease an outdoor grill to medium heat (375-450°F). Grill chicken breasts for 5-7 minutes per side until cooked through and the internal temperature reads 165°F. Remove from the grill and let rest for 5 minutes before slicing.
  5. Finish the Avocado Salsa: Just before serving, gently fold the chopped avocados into the chilled salsa mixture. Adjust salt, pepper, and jalapeno seeds as desired for heat. Serve alongside sliced Fiesta Lime Chicken for a refreshing and colorful meal.

Notes

  • Marinating the chicken enhances flavor but is optional if short on time.
  • Adjust chipotle chili powder and jalapeno seeds to control the spiciness.
  • Letting cooked chicken rest keeps it juicy and tender.
  • The avocado salsa can be made ahead, but add avocado just before serving to avoid browning.
  • If you prefer, chicken breasts can be grilled outdoors or cooked on a stovetop grill pan depending on available equipment.

Find it online: https://ameliameals.com/fiesta-lime-chicken-with-avocado-salsa-recipe/