Description
Fiesta Lime Chicken is a vibrant and flavorful dish featuring tender chicken breasts rubbed with a zesty lime and chili spice blend, cooked to perfection either on the stovetop or grill. Served with a fresh, colorful avocado salsa bursting with corn, tomatoes, cilantro, and a hint of jalapeno, this recipe is perfect for a quick, healthy, and satisfying meal with a bright southwest flair.
Ingredients
Scale
Fiesta Lime Rub
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- Lime zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- 3/4 teaspoon salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1-4 1/2 teaspoon chipotle chili powder (optional, for more heat)
- 1/4 teaspoon pepper
Chicken
- 1 pound chicken breasts, pounded to an even thickness
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 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 ground cumin
- 1/4 tsp salt
- 1/8 tsp pepper (or more to taste)
Instructions
- Prepare the Fiesta Lime Rub: In a small bowl, whisk together the olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and pepper until combined. Rub this mixture evenly all over the chicken breasts. For best flavor, allow the chicken to marinate for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking.
- Prepare the Avocado Salsa: In a large bowl, combine all salsa ingredients except the avocados: cherry tomatoes (or Roma tomatoes), fresh corn, red onion, red bell pepper, jalapeno (with seeds separated to control heat), cilantro, garlic, lime juice, cumin, salt, and pepper. Cover with plastic wrap and chill for 30 minutes to 24 hours. Just before serving, gently fold in the chopped avocados and adjust seasoning as desired.
- Cook the Chicken on the Stovetop: If refrigerated, let the chicken rest at room temperature for 15-30 minutes. Heat and grease an indoor grill pan or skillet over medium-high heat until very hot. Add chicken breasts and cook undisturbed for 3-5 minutes until nicely browned or blackened on one side. Flip the chicken, cover, and reduce heat to medium. Cook for another 5-7 minutes, depending on thickness, until cooked through. Remove chicken and let rest for 5 minutes before slicing. Optionally, garnish with extra fresh lime juice.
- Or Cook the Chicken on the Grill: If refrigerated, let the chicken rest at room temperature for 15-30 minutes. Preheat and grease a grill to medium heat, about 375-450°F. Grill chicken breasts undisturbed for 5-7 minutes per side, or until an internal thermometer reads 165°F. Remove chicken and let rest 5 minutes before slicing.
- Serve: Slice the rested chicken and serve topped with the fresh avocado salsa for a bright and flavorful meal.
Notes
- Chicken is still delicious if cooked immediately, but marinating enhances the flavor.
- If you have extra-large chicken breasts, slice them horizontally to create fillets for faster, more even cooking.
- For best avocado salsa quality, prepare the salsa base ahead without avocados and add avocados just before serving to prevent browning.
- Store leftover avocado salsa in an airtight container with plastic wrap pressed directly on the surface to minimize oxidation. It will keep 1-2 days refrigerated.
- If the salsa turns brown due to oxidation, it is still safe to eat or can be blended into a dip or salad dressing.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with salsa)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
