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Lime Chicken Recipe with Avocado

Lime Chicken Recipe with Avocado for a Fresh Summer Feast

This Lime Chicken Recipe with Avocado is a quick and flavorful dish perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Best pounded to even thickness for uniform cooking.
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
  • 2 tablespoons Lime Juice Freshly squeezed for best flavor.
  • 1 tablespoon Lime Zest
  • 1 tablespoon Chili Powder Adjust based on heat preference.
  • 1 tablespoon Brown Sugar Can substitute with honey if preferred.
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chipotle Chili Powder Reduce or omit for milder flavor.
For the Avocado Corn Salsa
  • 2 pieces Avocados Choose ripe but firm avocados.
  • 1 cup Cherry Tomatoes Halved.
  • 1 small Red Onion Finely chopped; yellow onion works too.
  • 1 cup Corn Canned corn can be used.
  • 1 piece Jalapeño Pepper Remove seeds for milder salsa.
  • 1/4 cup Cilantro Omit if not preferred.
  • 1 tablespoon Lime Juice Adds a refreshing zing.

Equipment

  • grill
  • Mixing bowl
  • Meat thermometer

Method
 

Chicken Preparation
  1. In a mixing bowl, whisk together olive oil, lime juice, and lime zest until well combined. Mix in chili powder, brown sugar, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder, salt, and pepper.
  2. Pat chicken breasts dry and slather the wet rub over each breast evenly. Allow to marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
  3. Preheat grill to medium-high heat. Place marinated chicken on the grill. Cook for 5-7 minutes per side or until internal temperature reaches 165°F.
  4. Remove chicken from grill and let it rest for 5 minutes before slicing.
Salsa Preparation
  1. Combine diced avocados, halved cherry tomatoes, corn, finely chopped red onion, and minced jalapeño in a mixing bowl.
  2. Add chopped cilantro, lime juice, and season with salt and pepper to taste. Gently mix, taking care not to mash the avocados.
Serving
  1. Slice the rested chicken breasts into strips and arrange them on a serving platter. Generously spoon the avocado corn salsa over the chicken and serve.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Pound chicken evenly for better cooking, limit marination time, and use a meat thermometer for best results.

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