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FIESTA LIME CHICKEN RECIPE WITH AVOCADO centered hero view, clean and uncluttered
Olivia Farnsworth

Fiesta Lime Chicken Recipe with Avocado Easy Fresh

Enjoy a vibrant and flavorful Fiesta Lime Chicken Recipe with Avocado that’s both fresh and simple to prepare. This dish combines tender chicken infused with zesty Mexican spices and a lively avocado salsa, making it perfect for a quick and healthy dinner everyone will love.
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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 tablesoons 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
  • 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 ¼ tsp garlic powder
  • 2 tablespoons lime juice
  • 1/4 tsp EACH ground cumin,salt
  • 1/8 tsp pepper or more to taste

Method
 

  1. Combine all Fiesta Lime Rub ingredients in a bowl and massage evenly over the chicken breasts.
  2. If possible, let the chicken marinate at room temperature for 30 minutes or refrigerate for up to 8 hours, then bring to room temp before cooking.
  3. Begin prepping the Avocado Salsa while the chicken marinates.
  4. For stovetop cooking, warm a greased grill pan or skillet over medium-high heat until hot.
  5. Add the chicken without moving it and cook for 3 to 5 minutes until it develops a nice brown crust.
  6. Flip the chicken, cover, lower heat to medium, and cook another 5 to 7 minutes until fully cooked.
  7. Remove chicken, let rest for 5 minutes before slicing, and optionally squeeze fresh lime over the top.
  8. For grilling, preheat and grease grill to medium heat (375-450°F).
  9. Place chicken on grill and cook without turning for 5 to 7 minutes, then repeat on the other side until internal temp reads 165°F.
  10. Take off grill and allow the chicken to rest 5 minutes before slicing.
  11. To prepare Avocado Salsa, mix all ingredients except avocados in a large bowl.
  12. Cover and chill the salsa mixture anywhere from 30 minutes up to 24 hours.
  13. When ready to serve, fold in chopped avocados gently.
  14. Adjust seasoning with extra salt, pepper, and jalapeno seeds to your preferred heat level.

Notes

  • Marinating the chicken longer enhances flavor but cooking immediately is fine too. Large chicken breasts can be sliced horizontally for thinner fillets. Serve Avocado Salsa fresh to avoid browning; leftovers keep 1 to 2 days in the fridge with plastic wrap pressed on top to slow oxidation. If salsa browns, it’s safe to eat or blend into a dip or dressing.