Chicken recipes

Fiesta Lime Chicken With Avocado Salsa

Fiesta Lime Chicken with Avocado Salsa is easy, shiny, healthy and bursting with flavor! The chicken is bathed in aromatic Mexican spices spiked with olive oil, lime juice and lime zest for a colorful, tangy, chicken recipe worth of a fiesta! Depending on your time, you could prepare dinner the chook after just half-hour or marinate for longer – then it’s only a brief prepare dinner and also you get to enjoy an easy dinner! The Fiesta Lime Chicken is complimented through brilliant, creamy, crunchy Avocado Salsa to create the best stability of flavor and texture in each bite. In addition to serving this Fiesta Lime hen with avocado salsa, I’ve additionally covered TONS of ideas from tacos, to burritos, to quesadillas, and on and on.

Fiesta Lime Chicken With Avocado Salsa

Fiesta Lime Chicken With Avocado Salsa

INGREDIENTS

  • 1 pound chicken breasts pounded to an even thickness
Fiesta Lime Rub
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • Lime zest from 1 lime
  • 1 tsp EACH chili powder, brown sugar
  • 3/4 teaspoon salt
  • 1/2 tsp EACH ground cumin, smoked paprika, onion powder, 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, 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 tsp EACH ground cumin, salt
  • 1/8 tsp pepper or more to taste

INSTRUCTIONS

Fiesta Lime Chicken
  1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow the chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* Prepare Avocado Salsa during this time (instructions below).
  2. STOVETOP DIRECTIONS
  3. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  4. Grease and heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
  5. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
  6. GRILLING DIRECTIONS
  7. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  10. Remove chicken from grill and let rest 5 minutes before slicing.
Avocado Salsa
  1. Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
  2. When ready to serve, gently fold in avocados. Taste and add additional salt, pepper and add the desired amount of jalapeno seeds for more heat (optional).
RECIPE NOTES

*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.  If you have extra-large chicken breasts, slice them through the equator to create fillets.

STORAGE:

I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown.  If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa.  This will help decrease the speed at which the avocados brown due to oxidation.   When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.

If your salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing.  You can still eat it or you can add it all to a blender and create a salad dressing or dip.

PREP AHEAD:  

While the Fiesta Lime chicken is marinating, you can prep the Avocado Salsa without the avocados.   Combine everything BUT the avocados in a large bowl, cover with plastic wrap and refrigerate.   When ready to serve, simply chop your avocados and gently stir in.

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