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Top-down look at a chicken breast topped with diced avocado, corn, tomato, jalapeno, and cilantro, with lime wedges on the side.

Fiesta Lime Chicken with Avocado Salsa

Make-ahead fiesta lime chicken with avocado salsa is a quick 15-minute meal featuring smoky, citrus-marinated chicken and fresh corn salsa.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

Fiesta Lime Chicken

  • 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
  • 1-4-1/2 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 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 tsp garlic powder)
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper or more to taste

Instructions
 

Fiesta Lime Chicken

  • Make Chili-Lime Marinade:

    In a small bowl, combine olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and pepper; whisk until well blended. Apply the mixture to the chicken by brushing or dipping, then massage evenly to coat.

  • Marinate Chicken:

    If time allows, let the seasoned chicken rest at room temperature for 30 minutes, or refrigerate up to 8 hours and then bring to room temperature prior to cooking. Meanwhile, prepare the Avocado Salsa.

  • Prepare Avocado Salsa Base:

    For the Avocado Salsa: In a large bowl, mix cherry tomatoes, corn, red onion, red bell pepper, jalapeno (reserve seeds), cilantro, garlic, lime juice, cumin, salt, and pepper. Cover with plastic wrap and refrigerate for 30 minutes up to 24 hours.

  • Add Avocado and Adjust:

    Just before serving, gently incorporate the chopped avocados. Adjust seasoning with salt, pepper, or jalapeno seeds for extra heat as desired.

Avocado Salsa

  • Cook Chicken Stovetop:

    For stovetop: If chicken was refrigerated, let it sit at room temperature for 15-30 minutes. Lightly oil and preheat an indoor grill pan or skillet over medium-high heat. When very hot, place chicken in the pan and cook without moving for 3-5 minutes until the underside is well browned. Flip, cover, reduce heat to medium, and continue cooking for 5-7 minutes until the internal temperature reaches 160°F (70°C). Transfer to a cutting board, let rest for 5 minutes, then slice. Top with Avocado Salsa and optionally garnish with extra lime juice.

  • Grill Chicken:

    For grilling: If chicken was refrigerated, let it sit at room temperature for 15-30 minutes. Meanwhile, oil the grill grates and preheat to medium heat (375-450°F (230°C)). Grill chicken without moving for 5-7 minutes per side until it reaches 160°F (70°C). Transfer to a cutting board, rest for 5 minutes, then slice. Serve topped with Avocado Salsa and optional extra lime juice.
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