Ingredients
Scale
- 1 pound chicken breasts, pounded to an even thickness
- Fiesta Lime Rub:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Lime zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- 3/4 teaspoon salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 to 1/2 tsp chipotle chili powder (optional)
- 1/4 teaspoon pepper
- Avocado Salsa:
- 2 medium avocados, chopped
- 1 cup cherry tomatoes, quartered
- Corn from 1 ear
- 1/3 cup red onion, finely chopped
- 1/2 red bell pepper, chopped
- 1 jalapeno, diced
- 2 tablespoons cilantro, chopped
- 1 garlic clove, minced
- 2 tablespoons lime juice
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- In a bowl, mix all Fiesta Lime rub ingredients and coat the chicken evenly. Let marinate for at least 30 minutes or up to 8 hours.
- Stovetop: Heat a skillet over medium-high heat. Cook chicken 3–5 minutes per side until browned, then cover and cook 5–7 minutes until fully cooked. Let rest before slicing.
- Grill: Preheat grill to medium heat. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F. Rest before slicing.
- For the salsa, mix all ingredients except avocado and chill. Fold in avocado just before serving.
- Serve chicken topped with avocado salsa.
Notes
- Marinating longer enhances flavor but is optional.
- Slice large chicken breasts into thinner fillets for even cooking.
- Avocado salsa is best fresh but can be stored briefly with plastic wrap pressed on top.
- If salsa browns, it is still safe to eat or can be blended into a dressing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop/Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving