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How to Make Fiesta Lime Chicken

Fiesta Lime Chicken with Avocado Salsa is easy, bright, healthy and bursting with flavor! The chicken is bathed in aromatic Mexican spices spiked with olive oil, lime juice and lime zest for a vibrant, tangy, chicken recipe worthy of a fiesta! Depending on your time, you can cook the chicken after just 30 minutes or marinate for longer – then it’s just a quick cook and you get to enjoy an effortless dinner! The Fiesta Lime Chicken is complimented by bright, creamy, crunchy Avocado Salsa to create the perfect balance of flavor and texture in each bite. In addition to serving this Fiesta Lime chicken with avocado salsa, I’ve also included TONS of ideas from tacos, to burritos, to quesadillas, and on and on.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author [email protected]

Ingredients

  • 1 pound chicken breasts, pounded to an even thickness

Fiesta Lime Rub

  • 2 tablespoons olive oil
  • 2 tablesoons lime juice (about 1 lime)
  • Lime zest from 1 lime
  • 1 tsp EACH chili powder, brown sugar
  • 3/4 teaspoon salt
  • 1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder
  • 1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
  • 1/4 teaspoon pepper

Avocado Salsa

  • 2 medium avocados ripe but firm, chopped
  • 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes seeded, 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 EACH ground cumin, salt
  • 1/8 tsp pepper, or more to taste

Instructions

Fiesta Lime Chicken

  • In a small bowl, whisk chicken rub ingredients together. Coat the chicken in the rub. You can do this with a brush, or I just dip the chicken in the bowl of wet rub and massage it evenly all over.
  • Time permitting, allow the chicken to sit at room temperature for 30 minutes, or refrigerate for up to 8 hours, then bring to room temperature before cooking.* Prepare the Avocado Salsa during this time (instructions below).

STOVETOP DIRECTIONS

  • If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  • Grease and heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
  • Flip the chicken over, cover, and reduce the heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of the chicken), or until the chicken reaches 160°F. 
  • Transfer to a cutting board and let rest 5 minutes before slicing. Top with Avocado Corn Salsa and garnish with extra fresh lime juice if desired.

GRILLING DIRECTIONS

  • If chicken has been refrigerated, let it sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease the grill and preheat it to medium heat (375-450°F).
  • Grill the chicken undisturbed for 5-7 minutes per side, or until it reaches 160°F. 
  • Transfer to a cutting board and let rest 5 minutes before slicing. Top with Avocado Corn Salsa and garnish with extra fresh lime juice if desired.

Avocado Salsa

  • Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
  • When ready to serve, gently fold in avocados. Taste and add additional salt, pepper, and the desired amount of jalapeno seeds for more heat (optional).

Notes

*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.  If you have extra large chicken breasts, slice them through the equator to create fillets.

STORAGE:

I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown.  If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa.  This will help decrease the speed at which the avocados brown due to oxidation.   When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.
If you're salsa is turning brown before you can get to it, this doesn't mean it's gone bad, it just means it's oxidizing.  You can still eat it or you can add it all to a blender and create a salad dressing or dip.

PREP AHEAD:  

While the Fiesta Lime chicken is marinating, you can prep the Avocado Salsa without the avocados.   Combine everything BUT the avocados in a large bowl, cover with plastic wrap and refrigerate.   When ready to serve, simply chop your avocados and gently stir in.