Lime Chicken Recipe with Avocado

Ever find yourself in a dinner rut, staring into the fridge and wishing for something that’s both incredibly easy and bursting with flavor? That was me, until a happy accident involving some chicken, a few limes, and a perfect avocado led to this game-changing Lime Chicken with Avocado. This isn’t just another chicken dinner; it’s your new weeknight hero a dish so packed with zesty, creamy goodness that it became an instant classic in my kitchen.

You’re going to love this recipe. It’s a restaurant-quality meal on your table in under 30 minutes. The chicken is unbelievably juicy with a tangy kick from the homemade Fiesta Lime Rub, while the avocado salsa adds a cool, creamy contrast. If you want a go-to dinner that’s both easy and impressive, this Lime Chicken Recipe with Avocado is the answer.

Ingredients You’ll Need

For the Fiesta Lime Chicken

• 1 pound chicken breasts, pounded to an even thickness
• 2 tablespoons olive oil
• 2 tablespoons lime juice (from about 1 lime)
• Lime zest from 1 lime

For the Fiesta Lime Rub

• 1 tsp EACH chili powder, brown sugar
• 3/4 teaspoon salt
• 1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder
• 1/4 – 1/2 teaspoon chipotle chili powder (optional)
• 1/4 teaspoon pepper

For the Fresh Avocado Salsa

• 2 medium avocados, ripe but firm, chopped
• 1 cup cherry tomatoes, quartered
• Fresh corn from 1 ear of sweet corn
• 1/3 cup finely chopped red onion
• 1 jalapeno pepper, diced with seeds removed
• 2 tablespoons finely chopped cilantro
• 1 garlic clove, minced (or ¼ tsp garlic powder)
• 2 tablespoons lime juice
• 1/4 tsp EACH ground cumin, salt
• 1/8 tsp pepper, or more to taste

How to Make This Lime Chicken with Avocado

1. In a small bowl, whisk together all the rub ingredients: chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, optional chipotle, and pepper.
2. Place the pounded chicken in a bowl. Drizzle it with olive oil, lime juice, and lime zest. Sprinkle the prepared rub over the chicken, using your hands to coat it thoroughly, and let it marinate for at least 15 minutes.
3. Heat a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until seared and cooked through (165∘F or 74∘C). Once done, transfer it to a cutting board to rest. This step is crucial for keeping the chicken moist.
4. While the chicken rests, make the avocado salsa. Gently combine the chopped avocados, tomatoes, corn, red onion, jalapeno, and cilantro in a bowl. In a separate small bowl, mix the lime juice, garlic, cumin, salt, and pepper, then pour this dressing over the avocado mixture and toss gently.
5. Finally, slice the rested chicken against the grain. Arrange it on a plate, top with a generous spoonful of the fresh avocado salsa, and enjoy!

My Best Tips For Lime Chicken with Avocado

Don’t Skip the Resting Step

Always let the chicken rest for 5 minutes before slicing. This is essential for keeping the meat moist, as it allows the juices to settle back into the chicken.

Keep Your Avocado Salsa Green

To keep the avocado salsa from browning, make it just before serving. If you must make it ahead, press plastic wrap directly onto its surface to minimize air contact.

Get the Most Out of Your Limes

To get more juice from your limes, roll them firmly on the counter for a few seconds before cutting and squeezing. This simple trick breaks down the fruit’s membranes.

Lime Chicken with Avocado Variations

This Lime Chicken Recipe with Avocado is wonderfully adaptable. For a fun, handheld meal, serve the sliced chicken and avocado salsa in warm tortillas as tacos. You can also use boneless, skinless chicken thighs instead of breasts for an even juicier result just adjust the cooking time. Or, for a lighter option, create a hearty salad by serving the chicken and salsa over a bed of mixed greens with some black beans and crushed tortilla strips for crunch.

Want to skip store-bought dressing? Check out our tortellini pasta salad with Italian dressing perfect on this pasta salad.

FAQs

What Goes with Cilantro Lime Chicken?

This cilantro lime chicken is incredibly versatile, pairing well with sides that complement its fresh, zesty flavors. For a classic pairing, serve it with cilantro lime rice or quinoa. Roasted vegetables like bell peppers and zucchini are also a great choice, as are black beans or a simple corn salad.

How do I store leftovers?

For the best results, store the cooked chicken and the avocado salsa in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 4 days. The avocado salsa is best eaten fresh but will last for a day or two, though the avocado may brown slightly.

Can I make this ahead for meal prep?

Absolutely! This recipe is fantastic for meal prep. You can cook the chicken ahead of time and store it in the fridge. For the salsa, I recommend chopping the tomato, onion, and corn and mixing the dressing ahead of time. Then, just chop a fresh avocado and combine everything right before serving to keep it from browning.

Lime Chicken with Avocado Salsa

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• Author: Emma Hart
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Transform your weeknight dinner with this vibrant Lime Chicken with Avocado Salsa! In under 30 minutes, you’ll have perfectly seared, juicy chicken with a zesty fiesta lime rub, all topped with a cool, creamy, and refreshing avocado salsa. It’s a quick, healthy, and incredibly flavorful meal the whole family will love.

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Ingredients

Scale 1x2x3x

For the Fiesta Lime Chicken
1 pound chicken breasts, pounded to an even thickness

2 tablespoons olive oil

2 tablespoons lime juice (from about 1 lime)

Lime zest from 1 lime

For the Fiesta Lime Rub
1 tsp EACH chili powder, brown sugar

3/4 teaspoon salt

1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder

1/4 – 1/2 teaspoon chipotle chili powder (optional)

1/4 teaspoon pepper

For the Fresh Avocado Salsa
2 medium avocados, ripe but firm, chopped

1 cup cherry tomatoes, quartered

Fresh corn from 1 ear of sweet corn

1/3 cup finely chopped red onion

1 jalapeno pepper, diced with seeds removed

2 tablespoons finely chopped cilantro

1 garlic clove, minced (or ¼ tsp garlic powder)

2 tablespoons lime juice

1/4 tsp EACH ground cumin, salt

1/8 tsp pepper, or more to taste

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Instructions

Prepare the Rub
In a small bowl, whisk together all the rub ingredients: chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, optional chipotle, and pepper.

See also  Pizza in a mug recipe​

Marinate the Chicken
Place the pounded chicken in a bowl. Drizzle it with olive oil, lime juice, and lime zest. Sprinkle the prepared rub over the chicken and use your hands to coat it thoroughly. Let it marinate for at least 15 minutes.

Cook the Chicken
Heat a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until seared and cooked through to an internal temperature of 165°F (74°C). Transfer it to a cutting board.

Rest and Make Salsa
While the chicken rests, prepare the avocado salsa. In a medium bowl, gently combine the chopped avocados, tomatoes, corn, red onion, jalapeno, and cilantro. In a separate small bowl, mix the lime juice, garlic, cumin, salt, and pepper, then pour this dressing over the avocado mixture and toss gently to combine.

Serve
Slice the rested chicken against the grain. Arrange it on a plate and top with a generous spoonful of the fresh avocado salsa.

Notes

Don’t Skip Resting
Always let the chicken rest for 5 minutes before slicing. This is essential for keeping the meat moist and juicy.

Even Cooking
Pounding the chicken to an even thickness ensures it cooks uniformly without drying out.

Keep Salsa Green
For the freshest salsa, prepare it just before serving. If you must make it ahead, press plastic wrap directly onto its surface to minimize air contact and prevent browning.

Juicy Limes
To get the most juice from your limes, roll them firmly on the counter for a few seconds before cutting and squeezing.

Recipe Variations
Serve the sliced chicken and salsa in warm tortillas for tacos, or create a hearty salad by serving it over a bed of mixed greens with black beans and crushed tortilla strips.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Pan-Fried
• Cuisine: Mexican-Inspired, American

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 3
• Sodium: 575
• Fat: 26
• Saturated Fat: 4
• Unsaturated Fat: 22
• Carbohydrates: 17
• Fiber: 8
• Protein: 34
• Cholesterol: 85

Keywords: lime chicken, avocado salsa, fiesta lime chicken, easy chicken recipe, 30-minute meal, weeknight dinner, healthy chicken breast recipe, gluten-free dinner, chicken and avocado, Mexican chicken