Fiesta Lime Chicken Avocado Salsa (Print-Friendly Format)

Zesty lime chicken paired with creamy avocado salsa for a fresh, flavor-packed dish inspired by Mexican cuisine.

# Ingredients You’ll Need:

→ Chicken

01 - 450 grams boneless, skinless chicken breasts, pounded to even thickness

→ Fiesta Lime Rub

02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - Zest from 1 lime
05 - 1 teaspoon chili powder
06 - 1 teaspoon brown sugar
07 - 3/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/4-1/2 teaspoon chipotle chili powder, optional for extra heat
13 - 1/4 teaspoon freshly ground black pepper

→ Avocado Salsa

14 - 2 medium ripe but firm avocados, chopped
15 - 150 grams cherry tomatoes, quartered, or 2 Roma tomatoes, seeded and chopped
16 - Fresh kernels from 1 ear sweet corn
17 - 1/3 cup finely chopped red onion
18 - 1/2 red bell pepper, chopped
19 - 1 jalapeño pepper, diced, seeds reserved for heat if desired
20 - 2 tablespoons finely chopped fresh cilantro
21 - 1 garlic clove, minced or 1/4 teaspoon garlic powder
22 - 2 tablespoons freshly squeezed lime juice
23 - 1/4 teaspoon ground cumin
24 - 1/4 teaspoon fine sea salt
25 - 1/8 teaspoon freshly ground black pepper, or more to taste

# How to Make It:

01 - In a small bowl, whisk together 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 until a uniform paste forms.
02 - Rub the spice mixture evenly over both sides of the chicken breasts. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to 8 hours. If chilled, bring to room temperature for 15–30 minutes before cooking.
03 - In a large bowl, combine tomatoes, corn kernels, red onion, red bell pepper, jalapeño pepper, cilantro, minced garlic, lime juice, cumin, salt, and black pepper. Toss well, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 24 hours.
04 - Grease and heat a grill pan or large skillet over medium-high heat. Add chicken and cook undisturbed for 3–5 minutes until well-browned. Flip, cover, reduce to medium, and continue cooking for 5–7 minutes or until the internal temperature reaches 74°C. Remove and let chicken rest for 5 minutes before slicing.
05 - Preheat grill to medium heat (190–230°C). Oil the grates. Grill chicken 5–7 minutes per side until cooked through and thermometer registers 74°C at the thickest part. Let rest 5 minutes after grilling.
06 - Just before serving, gently fold chopped avocado into the chilled salsa base. Season with additional salt, pepper, or reserved jalapeño seeds to taste.
07 - Slice the rested chicken breasts. Arrange on plates and top generously with avocado salsa. Serve immediately, garnished with fresh lime wedges if desired.

# Extra Tips:

01 - Marinating the chicken longer enhances flavor depth; slice extra-large breasts horizontally for even cooking.
02 - Prepare salsa base ahead, but add avocado only before serving to prevent browning from oxidation.
03 - Store leftover avocado salsa with plastic wrap pressed directly onto the surface in an airtight container for up to 2 days; color change is natural and does not indicate spoilage.
04 - Leftover salsa can be blended into a salad dressing or dip if avocados begin to oxidize.

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