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Easy Fiesta Lime Chicken with Fresh Avocado Salsa

Bright, vibrant, and wonderfully simple, this Fiesta Lime Chicken with Avocado Salsa is a speedy weeknight meal that feels like a special occasion. Tender, zesty chicken is paired with a cool, creamy, and flavorful salsa for a burst of sunshine in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken breasts about, pounded thin
For the Fiesta Lime Rub
  • Olive oil
  • Lime juice
  • Lime zest
  • Chili powder
  • Cumin
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Pepper
  • Brown sugar
  • Salt
  • Chipotle chili powder optional
For the Avocado Salsa
  • Avocados ripe but a little firm, diced
  • Cherry tomatoes or Roma, quartered
  • Fresh corn kernels cut off the cob
  • Red onion finely chopped
  • Red bell pepper chopped
  • Jalapeno pepper diced finely
  • Cilantro freshly chopped
  • 1 clove Garlic or powder, minced
  • Lime juice
  • Cumin
  • Salt
  • Pepper

Equipment

  • Skillet or Grill
  • Large bowl
  • Cutting Board

Method
 

  1. Step 1: In a small bowl, whisk together all the ingredients for your Fiesta Lime Rub to form a paste.
  2. Step 2: Place pounded chicken breasts on a plate or in a dish. Rub the mixture all over each piece, ensuring they are well coated.
  3. Step 3: Let the chicken marinate for at least 30 minutes at room temperature or up to 8 hours in the fridge. If refrigerated, let it sit out for 15-30 minutes before cooking.
  4. Step 4: In a large bowl, toss together all ingredients for the salsa except the avocados (tomatoes, corn, red onion, bell pepper, jalapeno, cilantro, garlic, lime juice, cumin, salt, and pepper).
  5. Step 5: Cover the salsa bowl tightly and chill in the fridge for at least 30 minutes (or up to 24 hours) to allow flavors to meld.
  6. Step 6 (Stovetop): Heat a little oil in an indoor grill pan or sturdy skillet over medium-high heat. Place chicken in the hot pan and cook undisturbed for 3-5 minutes until seared.
  7. Step 7 (Stovetop): Flip chicken, reduce heat to medium, cover the pan, and cook for approximately 5-7 more minutes, or until cooked through (165°F / 74°C internal temperature).
  8. Step 6 (Grilling): Preheat grill to medium heat (375-450°F / 190-230°C) and grease grates. Place chicken on the hot grill and cook undisturbed for 5-7 minutes per side, until cooked through (165°F / 74°C internal temperature).
  9. Step 7 (Grilling): Remove chicken from the grill.
  10. Step 8: Remove chicken from the pan or grill and place on a cutting board. Let it rest for about 5 minutes before slicing.
  11. Step 9: Just before serving, gently fold the chopped avocados into the chilled salsa.
  12. Step 10: Taste the salsa and adjust salt, pepper, or lime juice if needed. If desired, stir in reserved jalapeno seeds for more heat.
  13. Step 11: Serve the sliced Fiesta Lime Chicken topped with the fresh Avocado Salsa.

Notes

To make it your own, swap chicken with shrimp, fish, or pork tenderloin. Add black beans or other veggies like cucumber or jicama to the salsa. Serve over rice or quinoa. Adjust the spice level by adding or omitting jalapeno seeds or cayenne. Pound chicken breasts to an even thickness for even cooking. Always let the chicken rest after cooking for juicy results. Chill the salsa base ahead of time, but add avocado just before serving to maintain color and texture. Taste and adjust seasoning as needed.
Store cooked chicken and salsa in separate airtight containers in the fridge. Chicken keeps 3-4 days. Salsa is best eaten within 1-2 days as avocado may brown.