Fiesta Lime Chicken with Avocado Salsa Recipe

Introduction

This Fiesta Lime Chicken with Avocado Salsa is a vibrant and flavorful dish perfect for any occasion. The zesty lime rub pairs beautifully with tender chicken breasts, while the fresh avocado salsa adds a creamy and colorful finish.

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 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
• 1/4 to 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
• 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 (for salsa)
• 1/4 teaspoon ground cumin (for salsa)
• 1/4 teaspoon salt (for salsa)
• 1/8 teaspoon pepper (for salsa, or more to taste)

Instructions

1. Step 1: In a small bowl, 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 evenly all over the chicken breasts. If possible, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking. Prepare the avocado salsa during this time.
2. Step 2: To cook the chicken stovetop, grease and heat a grill pan or skillet over medium-high heat. When very hot, add chicken and cook undisturbed 3-5 minutes until nicely browned on one side. Flip, cover, and reduce heat to medium. Cook 5-7 minutes more until cooked through. Let rest 5 minutes before slicing.
3. Step 3: For grilling, preheat grill to medium heat (375-450°F) and grease grate. Grill chicken undisturbed for 5-7 minutes per side or until an internal thermometer reads 165°F. Remove and let rest 5 minutes before slicing.
4. Step 4: To make the avocado salsa, toss all ingredients except avocados in a large bowl. Cover and chill 30 minutes to 24 hours. Just before serving, gently fold in chopped avocados. Adjust seasoning and jalapeno seeds for heat as desired.

Tips & Variations

• For extra smoky flavor, add more smoked paprika or use smoked sea salt in the rub.
• If you prefer less heat, omit the chipotle chili powder and jalapeno seeds.
• Serve the chicken sliced over rice or with warm tortillas for a complete meal.
• The avocado salsa can be made a day ahead but add avocados just before serving to prevent browning.

Storage

Store leftover chicken and avocado salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave. Because avocado salsa can brown, add extra lime juice when reheating or prepare freshly for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well with this recipe. Adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute for fresh corn in the salsa?

If fresh corn is unavailable, you can use frozen corn kernels (thawed) or canned corn, drained well.

Fiesta Lime Chicken with Avocado Salsa Recipe

Print Recipe

★★★★★

5 from 541 reviews

This Fiesta Lime Chicken recipe features tender chicken breasts coated with a zesty lime and chili rub, cooked to juicy perfection either on the stovetop or grill. Served alongside a vibrant and refreshing avocado salsa bursting with fresh corn, tomatoes, and a hint of jalapeño, it’s a bright and flavorful dish perfect for a healthy weeknight dinner or outdoor barbecue.

• Author: Nora
• Prep Time: 20 minutes (including marinating time, excluding refrigeration time)
• Cook Time: 15 minutes
• Total Time: 35 minutes (excluding marinating refrigeration time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fiesta Lime Rub

• 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
• 1/4 – 1/2 teaspoon chipotle chili powder (optional for more heat)
• 1/4 teaspoon pepper

Chicken

• 1 pound chicken breasts, pounded to even thickness

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, kernels removed
• 1/3 cup finely chopped red onion
• 1/2 red bell pepper, chopped
• 1 jalapeño 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 Fiesta Lime Rub: 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 pepper until well combined.
2. Marinate Chicken: Rub the spice mixture evenly all over the chicken breasts. If possible, let the chicken sit at room temperature for 30 minutes or refrigerate up to 8 hours. Bring to room temperature before cooking.
3. Make Avocado Salsa – Step 1: In a large bowl, combine cherry tomatoes (or Roma tomatoes), fresh corn kernels, red onion, red bell pepper, jalapeño (with seeds separated if you want less heat), cilantro, garlic, lime juice, cumin, salt, and pepper. Toss well, cover with plastic wrap, and chill for 30 minutes up to 24 hours.
4. Cook Chicken on Stovetop: If refrigerated, let chicken rest at room temperature for 15-30 minutes. Heat a grill pan or skillet over medium-high heat and grease it lightly. When hot, place chicken breasts and cook undisturbed for 3-5 minutes until nicely browned. Flip the chicken, cover the pan, reduce heat to medium, and cook another 5-7 minutes or until fully cooked (internal temperature 165°F). Remove chicken and let rest 5 minutes before slicing. Optionally, garnish with fresh lime juice.
5. Or Cook Chicken on Grill: Preheat grill to medium heat (375-450°F). After resting chicken at room temperature 15-30 minutes, grease the grill grates. Grill chicken breasts undisturbed for 5-7 minutes per side, or until internal temperature is 165°F. Remove and allow chicken to rest 5 minutes before slicing.
6. Finish Avocado Salsa: Just before serving, gently fold the chopped avocados into the chilled salsa mixture. Adjust seasoning with additional salt, pepper, and jalapeño seeds if more heat is desired.
7. Serve: Slice the rested chicken and serve alongside the fresh avocado salsa for a colorful, flavorful meal.

Notes

• For more heat, increase chipotle chili powder in the rub and add jalapeño seeds to the salsa.
• Allowing the chicken to marinate enhances flavor but cooking immediately after applying the rub is fine if short on time.
• Resting the meat after cooking helps retain juices.
• Use fresh lime juice and zest for best citrus flavor.
• Avocado salsa can be prepared a day ahead (without avocado), then fold in avocado just before serving to prevent browning.

Keywords: Fiesta Lime Chicken, Avocado Salsa, Grilled Chicken, Mexican Chicken Recipe, Healthy Chicken Dinner