Fiesta Lime Chicken Avocado Salsa (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound chicken breasts, pounded to even thickness
→ Fiesta Lime Rub
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice (about 1 lime)
04 -
Zest of 1 lime
05 -
1 teaspoon chili powder
06 -
1 teaspoon brown sugar
07 -
3/4 teaspoon 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 to 1.5 teaspoons chipotle chili powder (optional for heat)
13 -
1/4 teaspoon black pepper
→ Avocado Salsa
14 -
2 medium ripe but firm avocados, chopped
15 -
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)
16 -
Fresh corn 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 separated
20 -
2 tablespoons finely chopped cilantro
21 -
1 garlic clove, minced (or 1/4 teaspoon garlic powder)
22 -
2 tablespoons lime juice
23 -
1/4 teaspoon ground cumin
24 -
1/4 teaspoon salt
25 -
1/8 teaspoon black pepper (adjust to taste)
# Instructions:
01 -
In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and black pepper. Rub the mixture evenly over chicken breasts. For best flavor, let sit 30 minutes at room temperature or refrigerate up to 8 hours; bring to room temperature before cooking.
02 -
In a large bowl, combine cherry tomatoes or Roma tomatoes, fresh corn kernels, red onion, red bell pepper, diced jalapeño (reserve seeds for heat preference), cilantro, minced garlic, lime juice, ground cumin, salt, and black pepper. Cover and refrigerate for 30 minutes to 24 hours. Just before serving, gently fold in chopped avocados and adjust seasoning if needed.
03 -
If refrigerated, allow chicken to reach room temperature for 15-30 minutes. Preheat a grill pan or skillet over medium-high heat and lightly grease it. Place chicken on pan and cook undisturbed for 3-5 minutes until browned. Flip, cover, reduce heat to medium, and cook 5-7 more minutes until internal temperature reaches 74°C (165°F). Remove and let rest for 5 minutes before slicing. Optionally, garnish with fresh lime juice.
04 -
If refrigerated, allow chicken to reach room temperature for 15-30 minutes. Preheat grill to medium heat (190-230°C). Grill chicken undisturbed for 5-7 minutes per side until internal temperature reaches 74°C (165°F). Remove from grill and let rest for 5 minutes before slicing.
# Notes:
01 -
For more flavorful chicken, marinate with rub for several hours or overnight. Avocado Salsa is best served fresh as avocados brown with time; store leftovers in an airtight container with plastic wrap directly on the surface to reduce oxidation.