Quick Benefits
Fiesta Lime Chicken with Avocado Salsa is a vibrant, flavor-packed dish that brings a burst of zesty, smoky, and creamy goodness to your table. It’s protein-rich, loaded with fresh veggies, and naturally gluten-free. Perfect for a healthy, satisfying weeknight dinner or weekend BBQ with friends!
Essential Ingredients
For the Chicken:
- 1 lb chicken breasts (pounded evenly)
- 2 tbsp olive oil
- 2 tbsp lime juice + zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- ¾ tsp salt
- ½ tsp each: cumin, smoked paprika, onion powder, garlic powder
- ¼–½ tsp chipotle chili powder (optional for heat)
- ¼ tsp pepper
For the Avocado Salsa:
- 2 ripe avocados, chopped
- 1 cup cherry tomatoes (quartered) or 2 Roma tomatoes, chopped
- 1 ear sweet corn (fresh, kernels only)
- ⅓ cup finely chopped red onion
- ½ red bell pepper, chopped
- 1 jalapeño, diced (seeds optional)
- 2 tbsp chopped cilantro
- 1 garlic clove, minced
- 2 tbsp lime juice
- ¼ tsp each: ground cumin, salt
- ⅛ tsp black pepper
Preparation Steps
- Marinate Chicken
Mix all spices and lime juice with olive oil. Rub over chicken. Let it sit for 30 mins (room temp) or refrigerate for up to 8 hours. - Cook Chicken
- Stovetop: Sear chicken 3–5 minutes on each side, reduce heat, cover, and cook until done (internal temp 165°F).
- Grill: Grill at 375–450°F for 5–7 minutes per side.
- Prepare Salsa
In a bowl, mix all salsa ingredients except avocado. Chill for 30 minutes (up to 24 hours). Fold in avocado just before serving. - Serve
Slice chicken, top with fresh avocado salsa, and enjoy!
Health Benefits
- High Protein: Lean chicken keeps you full and energized.
- Healthy Fats: Avocados are rich in heart-healthy monounsaturated fats.
- Antioxidants: Tomatoes, lime, and peppers provide vitamins A, C, and lycopene.
- Low Carb: A great option for those watching their carbs or following a whole-food diet.
Serving Suggestions
- Over a bed of cilantro lime rice, quinoa, or cauliflower rice.
- In warm tortillas as tacos.
- Paired with grilled veggies or a light cabbage slaw.
- With nachos or chips on the side for dipping the salsa.
Creative Variations
- Swap chicken for shrimp or grilled tofu.
- Add black beans to the salsa for a fiber boost.
- Mix in mango or pineapple chunks for a sweet-tangy twist.
- Use Greek yogurt or a drizzle of chipotle crema as a creamy topping.
Storage Tips
- Chicken: Store cooked chicken in an airtight container for up to 3 days in the fridge.
- Salsa: Best enjoyed fresh; if stored, keep in the fridge for 1 day and stir gently before serving. Add avocado just before eating to prevent browning.
Pro Tips
- Use ripe but firm avocados to avoid mushy salsa.
- A cast iron skillet gives the best sear on stovetop.
- Make the salsa ahead and add avocado right before serving for max freshness.
- Always rest the chicken before slicing—it keeps it juicy!
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Marinate the chicken and prep the salsa (without avocado) up to a day in advance.
Q: Can I use store-bought salsa?
A: You can, but the homemade version is fresher and more flavorful. Just add chopped avocado if you’re in a pinch.
Q: Is this dish spicy?
A: It has a mild kick from jalapeño and chipotle. Adjust the heat by controlling the amount of chili powder and jalapeño seeds.
Q: Can I freeze the chicken?
A: Yes, cooked chicken freezes well for up to 2 months. Reheat gently to maintain texture.
Fiesta Lime Chicken with Avocado Salsa
Fiesta Lime Chicken with Avocado Salsa is a vibrant, zesty dish bursting with fresh Tex-Mex flavor. Juicy grilled chicken is coated in a tangy lime and spice rub, then topped with a refreshing avocado salsa made with sweet corn, tomatoes, red onion, and jalapeños. It’s a colorful, healthy, and satisfying meal that’s perfect for warm-weather dinners, meal prep, or entertaining guests.
- Total Time: 35-40 minutes
Ingredients
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 tsp chili powder
1 tsp brown sugar
3/4 teaspoon salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4–1/2 teaspoon chipotle chili powder (optional for more heat)
1/4 teaspoon pepper
2 medium avocados, ripe but firm, chopped
1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped
Fresh corn from 1 ear of sweet corn
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 tsp garlic powder)
2 tablespoons lime juice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper (or more to taste)
Instructions
For the Fiesta Lime Chicken, start by whisking together the ingredients for the Fiesta Lime Rub in a small bowl. Once combined, rub the mixture all over the chicken breasts. Allow the chicken to sit for about 30 minutes at room temperature or refrigerate it for up to 8 hours. Just remember to bring it back to room temperature before cooking!
When you’re ready to cook, heat a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook it undisturbed for 3 to 5 minutes, or until it’s nicely browned on one side. Then, flip the chicken, cover it, reduce the heat to medium, and cook for an additional 5 to 7 minutes until it’s fully cooked through. Let it rest for 5 minutes before slicing.
If you prefer grilling, preheat your grill to medium heat, around 375 to 450°F. Grill the chicken for about 5 to 7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing it. Now for the Avocado Salsa! Toss all your salsa ingredients, except the avocados, into a large bowl. Cover and chill the mixture for 30 minutes to 24 hours. When you’re ready to serve, gently fold in the avocado and adjust the seasoning to your liking with extra salt, pepper, and jalapeno seeds for a bit more heat if desired.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Cuisine: Tex-Mex / Southwestern
Nutrition
- Serving Size: 4 servings
- Calories: ~400 per serving (estimated, may vary based on portion size and ingredients)
