Name: Fiesta Lime Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound chicken breasts (pounded to an even thickness); 2 tablespoons olive oil; 2 tablespoons lime juice (about 1 lime); Lime zest from 1 lime; 1 teaspoon chili powder; 1 teaspoon brown sugar; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 to 1/2 teaspoon chipotle chili powder (optional for more heat); 1/4 teaspoon pepper; 2 medium avocados, ripe but firm (chopped); 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes seeded and 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 teaspoon garlic powder); 2 tablespoons lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon pepper (or more to taste)

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Introduction

Fiesta Lime Chicken is a vibrant and flavorful dish that combines zesty lime with smoky spices and a fresh avocado salsa. It’s perfect for a quick weeknight dinner or a weekend barbecue, offering a balance of tangy, spicy, and creamy flavors.

Three grilled chicken breasts are placed on a large white plate on a white marbled surface. Each chicken breast is topped with a colorful mix of diced avocado, red tomatoes, corn kernels, and chopped green herbs, creating a vibrant, textured layer on top. Around the plate are scattered fresh cilantro leaves and lime wedges, some halved and some quartered, adding pops of green and yellow. The overall look is fresh and bright with a mix of warm grilled tones from the chicken and lively fresh colors from the toppings and garnishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breasts (pounded to an even thickness)
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
Lime zest from 1 lime
1 teaspoon chili powder
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon chipotle chili powder (optional for more heat)
1/4 teaspoon pepper
2 medium avocados (ripe but firm, chopped)
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes seeded and 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 teaspoon garlic powder)
2 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper (or more to taste)

Instructions

Step 1: In a small bowl, whisk together the chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), pepper, olive oil, lime juice, and lime zest to create the chicken rub. Rub this mixture evenly all over the chicken breasts. If time allows, let the chicken sit at room temperature for 30 minutes or refrigerate for up to 8 hours, then bring to room temperature before cooking.
Step 2: To make the avocado salsa, toss together the cherry tomatoes, corn, red onion, red bell pepper, jalapeno (without seeds or with some for heat), cilantro, garlic, lime juice, ground cumin, salt, and pepper in a large bowl. Cover and chill for 30 minutes to allow flavors to meld. Just before serving, gently fold in the chopped avocados and adjust seasoning if needed.
Step 3: Stovetop cooking: Heat a grill pan or skillet over medium-high heat and grease lightly. Once hot, place the chicken breasts and cook undisturbed for 3-5 minutes until nicely browned. Flip chicken, cover, and reduce heat to medium. Cook for another 5-7 minutes, or until cooked through. Remove chicken and let rest 5 minutes before slicing. Optional: garnish with extra fresh lime juice.
Step 4: Grilling: Preheat grill to medium heat (375-450°F) and grease the grates. Grill the chicken for 5-7 minutes per side without moving, until an internal temperature of 165°F is reached. Remove and let rest 5 minutes before slicing.
Step 5: Serve sliced chicken topped with the fresh avocado salsa. Enjoy immediately for best flavor and texture.

Tips & Variations

For extra smoky flavor, use smoked paprika and chipotle powder.
Allowing the chicken to marinate in the rub enhances flavor and tenderness.
Adjust jalapeno and chipotle amounts to control heat level.
Serve with warm tortillas or over rice for a complete meal.
Use fresh lime juice rather than bottled for brighter citrus notes.

Storage

Store any leftover cooked chicken and avocado salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. The avocado salsa is best served fresh or chilled and may brown slightly if stored longer.

How to Serve

A white plate holds a dark brown grilled piece of fish topped with a colorful salsa made of light green avocado chunks, small bright red tomato pieces, pale yellow corn kernels, and finely chopped green herbs, creating a fresh and textured look. Some salsa spills onto the plate, adding a casual feel, while the background features a white marbled surface that complements the vibrant colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, boneless skinless thighs or tenders can work well but may require a shorter cooking time.

How do I know when the chicken is done?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C).