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Fiesta Lime Chicken with Avocado Salsa Recipe

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★★★★★

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.

Ingredients

Scale

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

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