Description

Fiesta Lime Chicken is a flavorful and vibrant dish featuring juicy chicken breasts rubbed with a zesty lime and chili spice blend, cooked to perfection on the stovetop or grill. Served with a fresh, chunky avocado salsa bursting with tomatoes, corn, red onion, bell pepper, jalapeno, and cilantro, this recipe combines bright citrus notes with smoky spices for a deliciously healthy meal that’s perfect for any occasion.

Ingredients

Scale

Fiesta Lime Rub

2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
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 to 4 1/2 teaspoons chipotle chili powder (optional for more heat)
1/4 teaspoon black 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 teaspoon garlic powder
2 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper, or more to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Fiesta Lime Rub: In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and black pepper to create a fragrant and flavorful rub.
Rub the Chicken: Evenly coat the chicken breasts with the Fiesta Lime Rub. For best flavor, allow the chicken to marinate for 30 minutes at room temperature or refrigerate for up to 8 hours. If refrigerated, bring chicken to room temperature before cooking.
Prepare Avocado Salsa Base: While the chicken marinates, combine cherry tomatoes (or Roma tomatoes), fresh corn kernels, red onion, red bell pepper, jalapeno (without seeds if less heat desired), cilantro, garlic, lime juice, ground cumin, salt, and pepper in a large bowl. Cover with plastic wrap and chill for 30 minutes to allow flavors to meld.
Cook Chicken on Stovetop: Heat a greased grill pan or skillet over medium-high heat until very hot. Place the chicken breasts in the pan, cooking undisturbed for 3-5 minutes until nicely browned or blackened on one side. Flip the chicken, cover the pan, and reduce heat to medium. Continue cooking for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through. Remove from heat and rest the chicken for 5 minutes before slicing.
Or Cook Chicken on Grill: Preheat and grease the grill to medium heat (375-450°F). Grill the chicken undisturbed for 5-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F. Remove from grill and let rest 5 minutes before slicing.
Finish the Avocado Salsa: Just before serving, gently fold chopped avocados into the chilled salsa mixture. Adjust seasoning by adding more salt, pepper, or jalapeno seeds for additional heat as desired.
Serve: Slice the rested Fiesta Lime Chicken and serve topped or alongside the fresh avocado salsa. Optionally, garnish with extra fresh lime juice for a bright finishing touch.

Notes

Chicken is still delicious if cooked immediately after applying the rub, but marinating longer intensifies the flavors.
For extra-large chicken breasts, slice them horizontally (butterfly) to create fillets for even cooking.
To prevent avocado salsa from browning, store leftovers in an airtight container with plastic wrap pressed directly on the surface to limit oxidation. The salsa will keep refrigerated for 1-2 days.
A browning salsa is not spoiled but oxidizing; it can still be eaten as is or blended into a dressing or dip.
Prep the avocado salsa base ahead by mixing all ingredients except avocados and refrigerate. Add avocados just before serving for freshness.

Nutrition

Serving Size: 1 chicken breast with salsa (about 1/4 of recipe)
Calories: 350
Sugar: 5g
Sodium: 550mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg