Fiesta Lime Chicken With Avocado (Printable)
Lime-marinated chicken topped with creamy avocado salsa, tomatoes, onion and cilantro for a bright, easy meal.
# What You'll Need:
→ Meats
01 - 4 boneless skinless chicken breasts
→ Marinade
02 - 1/4 cup freshly squeezed lime juice
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper, optional
09 - 1 teaspoon honey
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
→ Topping & Garnish
12 - 1 large ripe avocado, diced
13 - 1/2 cup cherry tomatoes, diced
14 - 1/4 cup red onion, finely chopped
15 - 2 tablespoons fresh cilantro, chopped
16 - 1/2 cup shredded Monterey Jack or cheddar cheese
17 - Lime wedges, for serving
# How to Cook:
01 - Combine lime juice, olive oil, minced garlic, chili powder, cumin, paprika, cayenne (if desired), honey, salt, and black pepper in a bowl. Whisk until well blended.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring even coverage. Refrigerate at least 20 minutes, up to 2 hours for deeper flavor.
03 - Heat grill or large skillet over medium-high. Lightly brush grates or pan with oil to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Cook chicken 6 to 8 minutes per side, or until internal temperature reaches 165°F.
05 - In a medium bowl, gently toss diced avocado, cherry tomatoes, red onion, and chopped cilantro until well combined.
06 - Transfer hot chicken to plates. Top each breast with shredded cheese to allow slight melting. Add generous spoonfuls of avocado salsa over chicken.
07 - Garnish with lime wedges and serve immediately.
# Expert Advice:
01 -
- This is the kind of meal that feels restaurant-special but miraculously quick on a busy night.
- The combination of limey grilled chicken and silky avocado salsa makes even the pickiest eaters dig in with gusto.
02 -
- Leaving the chicken in marinade overnight makes it mushy—not tender—so set a timer.
- Letting the cooked chicken rest for 5 minutes before cutting keeps it juicy inside.
03 -
- Start the grill five minutes before you need it so you get those satisfying sear lines.
- Taste the salsa before serving and add more salt or lime—season to your liking, not just by the book.