Description
Zesty lime-marinated chicken creates a Mexican-inspired Fiesta Lime Chicken with Avocado Salsa that sizzles with bold flavors. Cooks can quickly prepare this delightful dish with fresh ingredients for a memorable meal.
Ingredients
Scale
- 1 lbs (454 g) chicken breasts, pounded to an even thickness
- 2 tbsps olive oil
- 2 tbsps lime juice (about 1 lime)
- Lime zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp pepper
- Chipotle chili powder (optional)
- 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
- ⅓ cup finely chopped red onion
- ½ red bell pepper, chopped
- 1 jalapeno pepper, diced with seeds separated
- 2 tbsps finely chopped cilantro
- 1 garlic clove, minced or ¼ tbsp garlic powder
- 2 tbsps lime juice
- ¼ tsp ground cumin
- ¼ tsp salt
- 1/8 tsp black pepper or adjust according to taste
Instructions
- Spice Preparation: Thoroughly blend all spices in a small bowl until uniformly mixed, creating a zesty fiesta lime rub.
- Chicken Seasoning: Generously massage the spice mixture onto both sides of chicken breasts, ensuring complete and even coverage. Allow to rest at room temperature for 30 minutes or refrigerate up to 8 hours.
- Stovetop Cooking: Heat a grill pan or heavy skillet over medium-high heat with a light oil coating. Carefully place marinated chicken breasts, cooking undisturbed for 4-6 minutes until a golden-brown crust forms.
- Finishing Chicken: Flip breasts, reduce heat to medium, cover with a lid, and cook an additional 5-7 minutes until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes to redistribute juices.
- Grill Alternative: For outdoor cooking, preheat grill to 375°F-450°F (190°C-230°C). Grill chicken 5-7 minutes per side, creating attractive crosshatch marks.
- Salsa Preparation: In a large mixing bowl, combine all salsa ingredients except avocados, stirring thoroughly. Refrigerate for 30 minutes to intensify flavors.
- Final Assembly: Gently fold diced avocados into chilled salsa, adjusting seasoning as needed. Slice rested chicken and top with fresh avocado salsa for a vibrant, flavor-packed meal.
Notes
- Marinate with Patience: Let chicken absorb spices for maximum flavor intensity, allowing at least 30 minutes or overnight refrigeration for deeper taste penetration.
- Perfect Temperature Control: Monitor chicken’s internal temperature precisely at 165°F to ensure juicy, safe-to-eat meat without overcooking or drying out.
- Strategic Resting Technique: Allow cooked chicken to rest 5 minutes off heat, enabling natural juice redistribution for tender, succulent results.
- Salsa Freshness Hack: Add avocados last minute to prevent browning and maintain crisp texture, preserving the salsa’s vibrant appearance and fresh flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 80 mg