Print

Easy Fiesta Lime Chicken with Avocado Salsa – Bright & Healthy Family Favorite

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fiesta Lime Chicken with Avocado Salsa is bright, zesty, and bursting with bold Mexican-inspired flavor. Juicy chicken is coated in a vibrant lime and spice rub, then cooked and paired with a fresh, creamy avocado salsa for a perfectly balanced and refreshing meal.

Ingredients

Scale
  • 1 pound chicken breasts, pounded evenly
  • Fiesta Lime Rub:
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Lime zest from 1 lime
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 3/4 teaspoon salt
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Chipotle chili powder (optional, to taste)
  • 1/4 teaspoon black pepper
  • Avocado Salsa:
  • 2 avocados, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 ear corn, kernels removed
  • 1/3 cup red onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, diced
  • 2 tablespoons cilantro, chopped
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Mix all Fiesta Lime Rub ingredients in a bowl. Coat chicken evenly and let marinate at least 30 minutes or up to 8 hours.
  2. For stovetop: Heat skillet over medium-high heat. Cook chicken 3–5 minutes per side, then cover and cook 5–7 minutes until done. Rest before slicing.
  3. For grill: Preheat to medium heat. Grill 5–7 minutes per side until chicken reaches 165°F internal temperature. Rest before slicing.
  4. For salsa: Mix all ingredients except avocado. Chill up to 24 hours. Fold in avocado just before serving.
  5. Serve chicken topped with avocado salsa and extra lime if desired.

Notes

  • Longer marination improves flavor but is optional.
  • Store avocado salsa separately to prevent browning.
  • Leftover salsa can be used as dip or blended into dressing if oxidized.
  • Prep salsa base ahead and add avocado just before serving.