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Fiesta Lime Chicken Recipe with Avocado

Fiesta Lime Chicken Recipe with Avocado for Flavorful Feasts

Enjoy a flavorful Fiesta Lime Chicken Recipe with Avocado, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Chicken Breasts Can substitute with thighs or legs.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1/4 cup Lime Juice Freshly squeezed.
  • 1 tablespoon Lime Zest For an aromatic punch.
  • 1 teaspoon Chili Powder Adjust to spice tolerance.
  • 1 tablespoon Brown Sugar Honey can be used as an alternative.
  • 1 teaspoon Salt Kosher salt is preferred.
  • 1 teaspoon Ground Cumin Coriander can be substituted.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder Fresh garlic adds vibrancy.
  • 1 teaspoon Chipotle Chili Powder Omit for milder flavor.
  • 1/2 teaspoon Black Pepper Freshly ground preferred.
For the Avocado Corn Salsa
  • 2 pieces Avocados Use ripe but firm.
  • 1 cup Cherry Tomatoes Roma tomatoes can substitute.
  • 1 cup Sweet Corn Fresh corn is ideal.
  • 1/4 cup Red Onion Green onions can be a milder option.
  • 1 medium Red Bell Pepper Other sweet peppers can work as well.
  • 1 piece Jalapeño Pepper Remove seeds for less heat.
  • 1/4 cup Cilantro Optional.
  • 1 tablespoon Additional Lime Juice Always best fresh.

Equipment

  • Skillet
  • Mixing Bowl
  • Meat thermometer

Method
 

Preparation Instructions
  1. In a medium bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, and black pepper until well combined.
  2. Coat chicken breasts with the marinade and let it rest in the refrigerator for at least 30 minutes.
  3. Preheat your skillet over medium-high heat and sear marinated chicken for 3-5 minutes until browned, then flip and cover for an additional 5-7 minutes until cooked through.
  4. Let the chicken rest for about 5 minutes before slicing it into strips or cubes.
  5. In a large bowl, combine diced cherry tomatoes, sweet corn, red onion, red bell pepper, minced jalapeño, and chopped cilantro, then fold in the avocados just before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For best flavor, marinate chicken overnight. Serve with additional lime wedges if desired.

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