Introduction

Oh, remember those summer evenings, the smell of grilled chicken wafting through the air, and the absolute joy of a perfectly ripe avocado? This Fiesta Lime Chicken with Avocado Salsa brings all those wonderful memories flooding back, but guess what? You don’t need a special occasion to make it! This recipe is so wonderfully simple and packed with so much flavor, it’s going to become your new favorite go-to, whether it’s a busy Tuesday night or you’re looking to impress guests without breaking a sweat.

Why You’ll Love This Recipe

Fast: Seriously, from prep to plate, this comes together in a flash, making it perfect for those “what’s for dinner?!” moments.
Easy: No complicated techniques here! Just a simple marinade and a vibrant salsa. Anyone can make this!
Giftable: Okay, maybe not the whole cooked chicken, but the idea of a homemade fiesta lime rub? Totally giftable for your foodie friends!
Crowd-pleasing: The bright, zesty flavors and the creamy avocado salsa are a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Let’s gather our goodies! These simple ingredients are going to sing together.

For the Fiesta Lime Chicken:

1 pound boneless, skinless chicken breasts, pounded to an even thickness (This is key for even cooking, folks!)

Fiesta Lime Rub:

2 tablespoons olive oil (Our flavor carrier!)
2 tablespoons fresh lime juice (Hello, tang!)
Zest of 1 lime (Don’t skip this, it’s like little flavor bombs!)
1 teaspoon chili powder (For that warm, comforting spice.)
1 teaspoon brown sugar (Just a touch to balance everything out.)
3/4 teaspoon salt (Essential for bringing out all the flavors.)
1/2 teaspoon ground cumin (Earthy and warm, a classic for a reason.)
1/2 teaspoon smoked paprika (Adds a lovely depth and smokiness.)
1/2 teaspoon onion powder (Convenient oniony goodness.)
1/2 teaspoon garlic powder (Your kitchen staple for that garlic punch.)
1/4 to 1/2 teaspoon chipotle chili powder (Optional, but oh-so-worth it for a smoky kick!)
1/4 teaspoon black pepper (Just a pinch to round things off.)

Avocado Salsa:

2 medium avocados, ripe but firm, chopped (The star of our creamy, dreamy salsa!)
1 cup cherry tomatoes, quartered, or 2 Roma tomatoes, seeded and chopped (Sweet and juicy bursts of flavor.)
Fresh corn from 1 ear of sweet corn (Sweetness and a little crunch!)
1/3 cup finely chopped red onion (A nice bite and gorgeous color.)
1/2 red bell pepper, chopped (Crisp and sweet!)
1 jalapeño pepper, diced (seeds removed for less heat, or leave some in if you like a little fire!)
2 tablespoons finely chopped cilantro (Fresh, herbaceous perfection.)
1 garlic clove, minced (For that fresh garlic zing.)
2 tablespoons lime juice (To brighten everything up and keep the avocados happy.)
1/4 teaspoon ground cumin (Echoing the rub for a harmonious flavor.)
1/4 teaspoon salt (To taste, of course.)
1/8 teaspoon black pepper, or to taste (A little more pep.)

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Whip up that rub: Grab a small bowl and toss in all your Fiesta Lime Rub ingredients. Give it a good whisk until everything is nicely combined. You’ll already start smelling that amazing aroma!
Marinate the chicken: Place your pounded chicken breasts into a resealable bag or a shallow dish. Pour that glorious Fiesta Lime Rub all over the chicken, making sure each piece is nicely coated. Let it hang out in the fridge for at least 30 minutes, but up to 2 hours is even better for deeper flavor.
Salsa time: While the chicken is marinating, let’s make the star salsa! In a medium bowl, gently combine your chopped avocados, tomatoes, fresh corn kernels, red onion, red bell pepper, diced jalapeño, cilantro, minced garlic, lime juice, cumin, salt, and pepper. Give it a gentle toss – we don’t want to mash those lovely avocados! Set this beauty aside to let the flavors meld.
Cook the chicken to perfection: Now for the main event! You have a few delicious options here:
- Grilling: Get your grill nice and hot to medium-high. Pop the chicken on and grill for about 5-7 minutes per side. You’re looking for that beautiful char and an internal temperature of 165°F (74°C).
- Pan-Searing: Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear your chicken for 5-7 minutes per side, just like on the grill, until it’s cooked through and reaches that 165°F (74°C) mark.
- Baking: Preheat your oven to 400°F (200°C). Lay the chicken on a baking sheet and bake for about 20-25 minutes, or until it’s cooked through and your thermometer reads 165°F (74°C).
Let it rest: Once your chicken is cooked, let it rest on a cutting board for about 5 minutes. This is a crucial step that keeps your chicken wonderfully juicy!
Serve and enjoy! Slice your rested chicken or serve it whole, then generously top with that vibrant, creamy Avocado Salsa. Get ready for a flavor explosion!

Substitutions & Additions

Feel free to make this recipe your own! It’s wonderfully adaptable.

Chicken Thighs: Boneless, skinless chicken thighs work beautifully here too. Just adjust cooking time slightly as they can take a little longer.
Spice Level: If you love heat, feel free to leave the seeds in the jalapeño or add a pinch of cayenne pepper to the rub. For less heat, use only the white parts of the jalapeño or skip it entirely.
Corn: No fresh corn on hand? Frozen corn (thawed) or canned corn (drained) works in a pinch.
Veggies: Feel free to add diced cucumber or some finely chopped bell peppers of other colors to your salsa for extra crunch and flavor.
Serving Suggestions: This is fantastic served over fluffy rice, in warm tortillas for tacos, or alongside a big, fresh green salad.

Tips for Success

A few little tricks to make your Fiesta Lime Chicken even more spectacular!

Even Thickness: Pounding the chicken breasts ensures they cook evenly, preventing dry edges and undercooked centers. You can place them between two pieces of plastic wrap and use a meat mallet or even the bottom of a heavy pan.
Don’t Over-Marinate: While marinating for up to 2 hours is great, avoid leaving chicken in lime juice for much longer, as it can start to “cook” the chicken (like ceviche) and affect the texture.
Taste and Adjust: Always taste your salsa before serving and adjust salt, pepper, and lime juice as needed. Everyone’s palate is different!
Prep Ahead: You can make the Avocado Salsa a couple of hours in advance. To prevent browning, press a piece of plastic wrap directly onto the surface of the salsa before refrigerating. The chicken rub can also be made and stored in an airtight container for a few weeks.

How to Store It

Leftovers are a good thing!

Store any leftover cooked chicken and avocado salsa separately in airtight containers in the refrigerator. The chicken should last for 3-4 days, and the salsa is best enjoyed within 1-2 days, as avocados can brown over time (though the lime juice helps slow this down!).

FAQs

Can I make the avocado salsa ahead of time?

Yes! You can make it a few hours in advance. To prevent browning, press plastic wrap directly onto the surface of the salsa before refrigerating.

What if I don’t have a grill?

No problem! Pan-searing or baking are excellent alternatives and yield delicious results. I often pan-sear this on busy weeknights!

Is this recipe spicy?

It has a pleasant warmth from the chili powder and cumin, with an optional kick from the chipotle and jalapeño. You can control the heat by adjusting the amount of chipotle and jalapeño seeds used. It’s very mild without those additions.

Fiesta Lime Chicken with Avocado Salsa

A fast, easy, and crowd-pleasing weeknight dinner featuring lime-marinated chicken topped with a vibrant avocado salsa.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Servings 4

Equipment

Small bowl for mixing rub
Resealable bag or shallow dish for marinating chicken
Medium bowl for mixing salsa
Grill optional
Skillet for pan-searing
Baking Sheet for baking
Cutting board for resting chicken
Meat mallet optional, for pounding chicken
Plastic wrap for marinating and storing salsa
Airtight container for storing rub and leftovers

Ingredients

Main ingredients

1 pound boneless, skinless chicken breasts pounded to an even thickness

Fiesta Lime Rub

2 tablespoons olive oil Our flavor carrier!
2 tablespoons fresh lime juice Hello, tang!
1 lime zest of Don't skip this, it's like little flavor bombs!
1 teaspoon chili powder For that warm, comforting spice.
1 teaspoon brown sugar Just a touch to balance everything out.
0.75 teaspoon salt Essential for bringing out all the flavors.
0.5 teaspoon ground cumin Earthy and warm, a classic for a reason.
0.5 teaspoon smoked paprika Adds a lovely depth and smokiness.
0.5 teaspoon onion powder Convenient oniony goodness.
0.5 teaspoon garlic powder Your kitchen staple for that garlic punch.
0.375 teaspoon chipotle chili powder Optional, but oh-so-worth it for a smoky kick!
0.25 teaspoon black pepper Just a pinch to round things off.

Avocado Salsa

2 medium avocados ripe but firm, chopped. The star of our creamy, dreamy salsa!
1 cup cherry tomatoes quartered, or 2 Roma tomatoes, seeded and chopped. Sweet and juicy bursts of flavor.
1 ear sweet corn Fresh kernels from. Sweetness and a little crunch!
0.33 cup red onion finely chopped. A nice bite and gorgeous color.
0.5 red bell pepper chopped. Crisp and sweet!
1 jalapeño pepper diced. seeds removed for less heat, or leave some in if you like a little fire!
2 tablespoons cilantro finely chopped. Fresh, herbaceous perfection.
1 garlic clove minced. For that fresh garlic zing.
2 tablespoons lime juice To brighten everything up and keep the avocados happy.
0.25 teaspoon ground cumin Echoing the rub for a harmonious flavor.
0.25 teaspoon salt To taste, of course.
0.125 teaspoon black pepper or to taste. A little more pep.

Instructions

Whip up that rub: Grab a small bowl and toss in all your Fiesta Lime Rub ingredients. Give it a good whisk until everything is nicely combined. You'll already start smelling that amazing aroma!
Marinate the chicken: Place your pounded chicken breasts into a resealable bag or a shallow dish. Pour that glorious Fiesta Lime Rub all over the chicken, making sure each piece is nicely coated. Let it hang out in the fridge for at least 30 minutes, but up to 2 hours is even better for deeper flavor.
Salsa time: While the chicken is marinating, let's make the star salsa! In a medium bowl, gently combine your chopped avocados, tomatoes, fresh corn kernels, red onion, red bell pepper, diced jalapeño, cilantro, minced garlic, lime juice, cumin, salt, and pepper. Give it a gentle toss – we don't want to mash those lovely avocados! Set this beauty aside to let the flavors meld.
Cook the chicken to perfection: Now for the main event! You have a few delicious options here: Grilling: Get your grill nice and hot to medium-high. Pop the chicken on and grill for about 5-7 minutes per side. You're looking for that beautiful char and an internal temperature of 165°F (74°C). Pan-Searing: Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear your chicken for 5-7 minutes per side, just like on the grill, until it's cooked through and reaches that 165°F (74°C) mark. Baking: Preheat your oven to 400°F (200°C). Lay the chicken on a baking sheet and bake for about 20-25 minutes, or until it's cooked through and your thermometer reads 165°F (74°C).
Let it rest: Once your chicken is cooked, let it rest on a cutting board for about 5 minutes. This is a crucial step that keeps your chicken wonderfully juicy!
Serve and enjoy! Slice your rested chicken or serve it whole, then generously top with that vibrant, creamy Avocado Salsa. Get ready for a flavor explosion!

Notes

To prevent browning of the avocado salsa when made ahead, press plastic wrap directly onto the surface before refrigerating. The chicken rub can be made and stored in an airtight container for a few weeks. Serve over rice, in tortillas for tacos, or with a salad.