Name: Fiesta Lime Chicken With Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound (454 g) chicken breasts pounded to an even thickness; 2 tablespoon (30 ml) s olive oil; 2 tablespoon (30 ml) s lime juice (about 1 lime); Lime zest from 1 lime; 1 tsp (5 ml) EACH chili powder, brown sugar; 3/4 teaspoon (4 ml) salt; 1/2 tsp (3 ml) EACH ground cumin, smoked paprika, onion powder, garlic powder; 1-4-1/2 teaspoon (3 ml) chipotle chili powder optional for more heat; 1/4 teaspoon (1 ml) pepper; 2 medium avocados ripe but firm chopped; 1 cup (240 ml) cherry tomatoes, quartered OR 2 Roma tomatoes seeded, chopped; Fresh corn from 1 ear sweet corn; 1/3 cup (80 ml) finely chopped red onion; 1/2 red bell pepper chopped; 1 jalapeno pepper diced, seeds separated; 2 tablespoon (30 ml) s finely chopped cilantro; 1 garlic clove, minced or 1/4 tsp (1 ml) garlic powder; 2 tablespoon (30 ml) s lime juice; 1/4 tsp (1 ml) EACH ground cumin, salt; 1/8 tsp (1 ml) pepper or more to taste

Description

Indulge in the vibrant flavors of Fiesta Lime Chicken with Avocado Salsa! Learn how to create this zesty dish that’s perfect for any occasion.

Ingredients

1 pound (454 g) chicken breasts pounded to an even thickness
2 tablespoon (30 ml) s olive oil
2 tablespoon (30 ml) s lime juice (about 1 lime)
Lime zest from 1 lime
1 tsp (5 ml) EACH chili powder, brown sugar
3/4 teaspoon (4 ml) salt
1/2 tsp (3 ml) EACH ground cumin, smoked paprika, onion powder, garlic powder
1-4-1/2 teaspoon (3 ml) chipotle chili powder optional for more heat
1/4 teaspoon (1 ml) pepper
2 medium avocados ripe but firm chopped
1 cup (240 ml) cherry tomatoes, quartered OR 2 Roma tomatoes seeded, chopped
Fresh corn from 1 ear sweet corn
1/3 cup (80 ml) finely chopped red onion
1/2 red bell pepper chopped
1 jalapeno pepper diced, seeds separated
2 tablespoon (30 ml) s finely chopped cilantro
1 garlic clove, minced or 1/4 tsp (1 ml) garlic powder
2 tablespoon (30 ml) s lime juice
1/4 tsp (1 ml) EACH ground cumin, salt
1/8 tsp (1 ml) pepper or more to taste

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Instructions

In a small bowl, combine the spices for the chicken rub and apply evenly over the chicken breasts. If time allows, let the chicken rest for 30 minutes at room temperature or store in the fridge for up to 8 hours, then bring to room temperature before cooking. While waiting, prepare the Avocado Salsa as instructed below.
If the chicken was chilled, allow it to sit at room temperature for 15-30 minutes if possible.
Lightly oil and preheat a grill pan or skillet over medium-high heat. When it’s hot, place the chicken on it and cook without moving for 3-5 minutes until the bottom is well-browned or slightly charred, depending on your preference.
Flip the chicken over, cover the pan, and lower the heat to medium. Continue cooking for about 5-7 minutes, depending on the thickness, until the chicken is fully cooked. Transfer to a cutting board and let it rest for 5 minutes before slicing. Add extra fresh lime juice if you like.
If the chicken was chilled, allow it to sit at room temperature for 15-30 minutes if possible.
Meanwhile, lightly oil and heat the grill to a medium setting, between 375-450°F.
Grill the chicken without turning for 5-7 minutes on each side, ensuring it is fully cooked. A meat thermometer should read 165°F when inserted.
Take the chicken off the grill and let it rest for 5 minutes before slicing.
Combine all ingredients except avocados in a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
When ready to serve, gently mix in the avocados. Taste and adjust with more salt, pepper, or jalapeño seeds for extra heat if desired.

Notes

Marinate the chicken in the spice rub for at least 30 minutes or up to 8 hours before grilling for enhanced flavor.
Let the grilled chicken rest for 5 minutes to seal in the juices before slicing.
Adjust the spiciness of the Avocado Salsa to your liking by adding more jalapeño seeds.