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FIESTA LIME CHICKEN RECIPE WITH AVOCADO centered hero view, clean and uncluttered
Yesica Andrews

Fiesta Lime Chicken Recipe with Avocado Easy Fresh

Enjoy a zesty and vibrant Fiesta Lime Chicken Recipe with Avocado that brings bright Mexican flavors to your table. This easy and healthy dish features chicken seasoned with a tangy lime rub and topped with a creamy, crunchy avocado salsa—perfect for a quick and flavorful dinner that feels like a fiesta!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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 to 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 chopped
  • fresh corn from 1 ear 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 teaspoon garlic powder
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper or more to taste

Method
 

  1. In a bowl, combine all the rub ingredients and thoroughly coat the chicken breasts with this mixture. If you have the time, let the chicken marinate for at least 30 minutes at room temperature or refrigerate up to 8 hours then bring it back to room temperature before cooking. While the chicken marinates, start preparing the avocado salsa.
  2. For stovetop cooking, if the chicken has been chilled, leave it out for 15 to 30 minutes to reach room temperature. Heat a grill pan or skillet with a bit of grease over medium-high heat until hot. Place the chicken in the pan and cook without turning for 3 to 5 minutes, aiming for a nice browned exterior.
  3. Flip the chicken, cover the pan, lower the heat to medium, and cook for another 5 to 7 minutes, depending on thickness, until cooked through. Remove the chicken and allow it to rest for 5 minutes before slicing. Add extra fresh lime juice to garnish if you like.
  4. For grilling, preheat your grill to medium heat (375-450°F) and grease the grates. After bringing the chicken to room temperature, grill it without moving for 5 to 7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest 5 minutes before slicing.
  5. To make the avocado salsa, mix all ingredients except the avocados in a large bowl, cover, and chill from 30 minutes up to 24 hours to blend flavors. Just before serving, carefully fold in the chopped avocados and adjust seasoning by adding salt, pepper, or jalapeno seeds for extra heat if desired.

Notes

  • For best flavor, marinate the chicken longer, but it can be cooked right away and still be tasty. If your chicken breasts are thick, slice them horizontally to create thinner fillets for quicker cooking. Serve the avocado salsa fresh to avoid browning. Leftovers can be stored in an airtight container with plastic wrap pressed directly on the surface to slow oxidation, and will keep 1 to 2 days refrigerated. If the salsa darkens, it is safe to eat or can be blended into a dip or dressing. You can prepare the salsa base ahead by combining all ingredients except avocados, refrigerating, and adding avocados just before serving.