Why You’ll Love This Recipe

This dish is all about bold, fresh flavors. The chicken gets a zesty kick from lime, chipotle, and warm spices, while the avocado salsa adds creamy, crunchy, and juicy textures in every bite. It’s naturally gluten-free, healthy, and perfect for summer grilling or a bright, flavorful weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, pounded to even thickness
Olive oil
Lime juice and zest
Chili powder
Brown sugar
Salt
Ground cumin
Smoked paprika
Onion powder
Garlic powder
Chipotle chili powder (optional for heat)
Black pepper

Avocado Salsa

Avocados, ripe but firm, chopped
Cherry tomatoes or Roma tomatoes, chopped
Fresh corn kernels (from 1 ear)
Red onion, finely chopped
Red bell pepper, chopped
Jalapeño pepper, diced
Fresh cilantro, finely chopped
Garlic (minced or powder)
Lime juice
Ground cumin
Salt
Black pepper

Directions

Prepare the chicken rub: In a bowl, combine 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.
Marinate: Coat chicken breasts with the mixture and let marinate for at least 30 minutes (up to 4 hours) in the refrigerator.
Make the avocado salsa: In a medium bowl, combine avocado, tomatoes, corn, red onion, bell pepper, jalapeño, cilantro, garlic, lime juice, cumin, salt, and pepper. Toss gently to avoid mashing the avocado. Refrigerate until serving.
Cook the chicken: Preheat grill or skillet over medium-high heat. Cook chicken for 4–6 minutes per side, until golden brown and internal temperature reaches 165°F.
Serve: Plate chicken and top generously with avocado salsa. Serve immediately.

Servings and timing

Servings: 4 servings
Prep time: ~20 minutes (plus 30 min marinating)
Cook time: ~10–12 minutes
Total time: ~1 hour (including marinating)

Variations

Oven-baked version: Bake marinated chicken at 400°F for 20–25 minutes.
Extra heat: Increase chipotle chili powder or add diced fresh chili to the salsa.
Taco-style: Slice chicken and serve in tortillas with the salsa and a drizzle of crema.
Vegetarian twist: Swap chicken for grilled portobello mushrooms or halloumi.

Storage/Reheating

Refrigerate chicken and salsa separately in airtight containers for up to 3 days.
Reheat chicken gently in a skillet over low heat or microwave briefly; salsa is best enjoyed fresh.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes boneless, skinless thighs work well and stay extra juicy.

2. Do I have to marinate the chicken?

Marinating is recommended for maximum flavor, but even 15 minutes will help.

3. Can I use frozen corn for the salsa?

Yes thaw and drain well before adding.

4. Can I cook the chicken in the oven?

Yes bake at 400°F for about 20–25 minutes, or until cooked through.

5. How spicy is this recipe?

It’s mild to medium; adjust heat by adding or omitting chipotle chili powder and jalapeño seeds.

6. Can I make the avocado salsa ahead of time?

You can prep ingredients in advance, but mix just before serving to keep avocado fresh.

7. Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled works in a pinch.

8. What can I serve this with?

It pairs well with rice, quinoa, or a fresh green salad.

9. Can I grill this outdoors?

Absolutely grill over medium-high heat for a smoky, charred flavor.

10. How do I keep the avocado from browning?

Add extra lime juice to the salsa and store it covered with plastic wrap pressed directly on the surface.

Conclusion

Fiesta Lime Chicken with Avocado is a fresh, flavorful, and versatile dish perfect for warm weather meals or any time you want something light yet satisfying. The zesty marinated chicken and creamy, colorful salsa are a match made in culinary heaven.