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Juicy lime-marinated chicken grilled to perfection, topped with a vibrant avocado salsa featuring sweet corn, tomatoes, and fresh herbs for a bold, fresh meal.
4 boneless, skinless chicken breasts, pounded to even thickness
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder (optional)
1/4 teaspoon black pepper
Avocado Salsa
2 ripe but firm avocados, chopped
1 cup cherry tomatoes, halved (or 2 Roma tomatoes, chopped)
Kernels from 1 ear fresh corn (or 1 cup thawed frozen corn)
1/4 cup red onion, finely chopped
1/2 red bell pepper, chopped
1 jalapeño, diced
2 tablespoons fresh cilantro, finely chopped
1 clove garlic, minced (or 1/4 teaspoon garlic powder)
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and black pepper to taste
For an oven-baked version, cook marinated chicken at 400°F (200°C) for 20–25 minutes.
For extra spice, add more chipotle chili powder or leave jalapeño seeds in the salsa.
For taco-style servings, slice chicken and serve in warm tortillas with salsa and crema.
Chicken thighs can be used for a juicier alternative.
Find it online: https://justsosavory.com/fiesta-lime-chicken-with-avocado/