Description
Embrace the zest and tang of summer with this Fiesta Lime Chicken, perfectly complemented by a colorful and hearty Avocado Salsa. Each bite of the succulently grilled chicken, marinated in a zesty lime-infused rub, promises a burst of flavor, balanced beautifully by the creamy and refreshing salsa, brimming with ripe avocados, sweet corn, and juicy cherry tomatoes.
Ingredients
1 pound chicken breasts, pounded to an even thickness
For the Fiesta Lime Rub:
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
Lime zest from 1 lime
1 tsp each: chili powder, brown sugar
3/4 teaspoon salt
1/2 tsp each: ground cumin, smoked paprika, onion powder, garlic powder
1/4–1/2 teaspoon chipotle chili powder (optional for more heat)
1/4 teaspoon pepper
For the 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 of 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 tsp garlic powder)
2 tablespoons lime juice
1/4 tsp each: ground cumin, salt
1/8 tsp pepper (or more to taste)
Instructions
Fiesta Lime Chicken:
In a small bowl, whisk together Fiesta Lime Rub ingredients. Rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.
Stovetop: Heat a grill pan or skillet over medium-high heat. Add chicken and cook undisturbed for 3-5 minutes, or until browned on one side. Turn, cover, reduce heat to medium and cook for 5-7 minutes more, or until cooked through. Let rest 5 minutes before slicing.
Grilling: Preheat grill to medium heat, 375-450°F. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest 5 minutes before slicing.
Avocado Salsa:
Toss all ingredients except avocados in a large bowl. Chill for 30 minutes up to 24 hours. Before serving, gently fold in avocados. Add additional salt, pepper, and jalapeno seeds for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes