Name: Fiesta Lime Chicken with Avocado Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 pound chicken breasts, pounded to even thickness; 2 tablespoons olive oil; 2 tablespoons lime juice (about 1 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 teaspoon pepper; 1/4–1/2 teaspoon chipotle chili powder (optional, for heat); 2 medium avocados, ripe but firm, chopped; 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped); Corn from 1 fresh ear of sweet corn; 1/3 cup finely chopped red onion; 1/2 red bell pepper, chopped; 1 jalapeño, diced (seeds removed or reserved for heat control); 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 to taste)

Description

Fiesta Lime Chicken with Avocado Salsa is a bright, flavor-packed dinner made with juicy lime-spiced chicken and topped with a fresh, chunky avocado salsa. It’s quick enough for busy weeknights but impressive enough for guests. Smoky, zesty, creamy, and colorful—this easy chicken recipe brings bold Tex-Mex flavor to your table in under 30 minutes.

Ingredients

Scale

For the Chicken

1 pound chicken breasts, pounded to even thickness

Fiesta Lime Rub

2 tablespoons olive oil
2 tablespoons lime juice (about 1 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 teaspoon pepper
1/4–1/2 teaspoon chipotle chili powder (optional, for heat)

Avocado Salsa

2 medium avocados, ripe but firm, chopped
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
Corn from 1 fresh ear of sweet corn
1/3 cup finely chopped red onion
1/2 red bell pepper, chopped
1 jalapeño, diced (seeds removed or reserved for heat control)
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 to taste)

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Instructions

In a small bowl, whisk together all Fiesta Lime Rub ingredients.
Rub mixture evenly over chicken breasts. Let sit 30 minutes at room temperature, or refrigerate up to 8 hours (bring to room temp before cooking).

Stovetop Method

Heat a greased skillet or grill pan over medium-high heat.
Add chicken and cook undisturbed for 3–5 minutes until browned.
Flip, cover, and reduce heat to medium. Cook 5–7 more minutes until internal temperature reaches 165°F.
Remove and rest 5 minutes before slicing.

Grill Method

Preheat grill to medium heat (375–450°F).
Grill chicken 5–7 minutes per side until cooked through (165°F internal temp).
Rest 5 minutes before slicing.

Make the Avocado Salsa

In a bowl, mix all salsa ingredients except avocados. Chill 30 minutes (or up to 24 hours).
Gently fold in avocados just before serving. Adjust salt and heat as desired.
Spoon avocado salsa generously over chicken and serve with lime wedges.

Notes

Pound chicken evenly for juicy, even cooking.
Add chipotle powder and jalapeño seeds for extra spice.
Store leftovers separately: chicken keeps 3–4 days; salsa is best within 1–2 days.
Great served with rice, tortillas, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop or Grill
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 chicken breast with salsa
Calories: 375 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 34 g
Cholesterol: 85 mg