Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with very little effort. The marinade is packed with bold spices and citrus, making the chicken tender and smoky. The avocado salsa brings everything together with its sweet corn, zesty lime, and cool creaminess. It’s versatile too—perfect for tacos, salads, or on its own with a side of rice. And the whole thing comes together so quickly that it’s ideal for weeknights or grilling weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

  • 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

  • 1/2 teaspoon chipotle chili powder

  • 1 tablespoon brown sugar

  • 1 teaspoon ground cumin (divided)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

For the avocado salsa:

  • 2 ripe but firm avocados, diced

  • 1 cup cherry or Roma tomatoes, diced

  • 1 cup fresh corn kernels

  • 1/4 cup red onion, finely diced

  • 1/2 cup red bell pepper, diced

  • 1 jalapeño, minced (remove seeds for less heat)

  • 1/4 cup fresh cilantro, chopped

  • 1 clove garlic, minced

  • 1 tablespoon fresh lime juice

  • Salt and pepper to taste

Directions

  1. Marinate the Chicken:
    In a bowl, I whisk together olive oil, lime juice, lime zest, chili powders, brown sugar, 1/2 tsp cumin, paprika, onion powder, garlic powder, salt, and pepper.
    I rub this marinade evenly over the chicken and let it sit for at least 30 minutes (or up to 8 hours in the fridge).

  2. Cook the Chicken:

    • Grill Method: I preheat the grill to medium heat (375–450°F) and grill the chicken for 5–7 minutes per side until fully cooked.

    • Stovetop Method: I heat a skillet or grill pan over medium-high heat. I cook the chicken for 3–5 minutes on one side, then flip, cover, and cook 5–7 minutes more until done.
      I let the chicken rest for 5 minutes before slicing.

  3. Make the Avocado Salsa:
    In a bowl, I mix together the tomatoes, corn, onion, bell pepper, jalapeño, cilantro, garlic, lime juice, the remaining 1/2 teaspoon cumin, and some salt and pepper.
    I chill the salsa for at least 30 minutes so the flavors come together.
    Just before serving, I gently fold in the diced avocado.

  4. Serve:
    I slice the grilled chicken and spoon a generous amount of avocado salsa over the top. Sometimes I add lime wedges or extra cilantro to finish.

Servings and Timing

  • Servings: 4

  • Prep time: 15 minutes (plus marinating time)

  • Cook time: 15 minutes

  • Total time: 30 minutes (plus marinating)

Variations

I like to play with the salsa by swapping in diced mango or pineapple for a tropical spin. If I want to change up the protein, I use grilled shrimp, salmon, or even tofu—it all works with the same marinade and salsa. For a low-carb option, I serve the chicken over lettuce wraps or cauliflower rice, and when I’m craving something more filling, I turn it into a rice bowl or taco night centerpiece.

Storage/Reheating

Leftover chicken keeps well in the fridge for up to 3 days. I store the avocado salsa separately and only mix in the avocado just before serving to keep it fresh. To reheat the chicken, I warm it gently in a skillet or microwave. The salsa is best enjoyed cold or at room temperature.

FAQs

Can I grill the chicken ahead of time?

Yes, I often grill it a day ahead and store it in the fridge. I reheat it just before serving and add fresh salsa on top. It’s a great meal prep option.

What if I don’t have fresh corn?

I use canned or frozen corn in a pinch—just drain and rinse canned corn or thaw frozen kernels before adding to the salsa.

Is the salsa spicy?

The heat depends on the jalapeño and whether I leave in the seeds. For more spice, I add another jalapeño or swap in a serrano pepper.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but I’ve used bottled lime juice in a pinch and it still works well in both the marinade and salsa.

What should I serve with this?

I love serving it with rice, grilled veggies, or tortilla chips on the side. It’s also great tucked into tortillas for a quick taco-style meal.

Conclusion

This Fiesta Lime Chicken with Avocado Salsa is one of those meals that feels light, fresh, and packed with flavor. Whether I’m grilling outside or cooking it on the stove, it always comes out juicy and satisfying. The zesty, colorful salsa adds the perfect finishing touch. It’s a recipe I keep coming back to—simple, adaptable, and always a hit.

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Fiesta Lime Chicken with Avocado Salsa Recipe

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  • Author: Mia
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This juicy lime-marinated chicken is topped with fresh avocado salsa packed with corn, tomatoes, and peppers. A bold, healthy dinner ready in under 30 minutes.

Ingredients

For the chicken:

4 boneless, skinless chicken breasts (pounded to even thickness)

2 tbsp olive oil

2 tbsp fresh lime juice

1 tsp lime zest

1 tsp chili powder

1/2 tsp chipotle chili powder

1 tbsp brown sugar

1 tsp ground cumin (divided)

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper to taste

For the avocado salsa:

2 ripe but firm avocados, diced

1 cup cherry or Roma tomatoes, diced

1 cup fresh corn kernels

1/4 cup red onion, finely diced

1/2 cup red bell pepper, diced

1 jalapeño, minced (adjust heat by removing seeds)

1/4 cup fresh cilantro, chopped

1 clove garlic, minced

1 tbsp fresh lime juice

Salt and pepper to taste

Instructions

Marinate Chicken:

In a small bowl, whisk together olive oil, lime juice, zest, chili powders, brown sugar, ½ tsp cumin, paprika, onion powder, garlic powder, salt, and pepper.

Rub over chicken breasts. Marinate 30 minutes at room temperature or up to 8 hours in the fridge.

Cook Chicken:

Grill method: Preheat grill to medium (375–450°F). Grill chicken 5–7 minutes per side until cooked through.

Stovetop method: Heat grill pan or skillet over medium-high. Cook chicken 3–5 minutes undisturbed, flip, cover, and cook 5–7 minutes more.

Rest chicken for 5 minutes before slicing.

Make Salsa:

In a large bowl, mix tomatoes, corn, onion, bell pepper, jalapeño, cilantro, garlic, lime juice, remaining ½ tsp cumin, salt, and pepper. Chill 30 minutes to 24 hours.

Fold in avocado just before serving.

Serve:

Slice chicken and top generously with avocado salsa. Serve immediately.

Notes

Spice it up with serrano pepper or extra chipotle.

Add mango or pineapple for a fruity salsa variation.

Swap chicken with grilled shrimp, salmon, or tofu.

Serve over lettuce wraps or cauliflower rice for low-carb option.

Add avocado last to avoid browning.

  • Prep Time: 15 minutes (plus marinating)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grill or Stovetop
  • Cuisine: Mexican-Inspired

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