Introduction

This Fiesta Lime Chicken is a vibrant and flavorful dish perfect for a quick weeknight dinner or a weekend gathering. Marinated in zesty lime and warm spices, then paired with a fresh avocado salsa, it offers a delicious balance of smoky heat and refreshing brightness. Ready in just 15 minutes of active cooking time, it’s a guaranteed crowd-pleaser.

A white plate holds a grilled fish fillet with a textured, dark brown crust as the bottom layer. On top, there is a colorful mixture of chunky avocado cubes, red diced tomatoes, charred yellow corn kernels, finely chopped red onions, and green herbs, all mixed together to form a fresh salsa-like topping. The colors contrast well with the brown fish, and the textures range from soft avocado to crunchy corn. Small pieces of avocado are placed around the plate, and the background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breasts (pounded to an even thickness)

2 tablespoons olive oil

2 tablespoons lime juice (about 1 lime)

Lime zest from 1 lime

1 teaspoon chili powder

1 teaspoon brown sugar

3/4 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon chipotle chili powder (optional for more heat)

1/4 teaspoon pepper

2 medium avocados, ripe but firm (chopped)

1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and chopped)

Fresh corn from 1 ear sweet corn

1/3 cup finely chopped red onion

1/2 red bell pepper, chopped

1 jalapeno pepper, diced (seeds separated)

2 tablespoons finely chopped cilantro

1 garlic clove, minced (or 1/4 teaspoon garlic powder)

2 tablespoons lime juice (for salsa)

1/4 teaspoon ground cumin (for salsa)

1/4 teaspoon salt (for salsa)

1/8 teaspoon pepper (or more to taste, for salsa)

Instructions

Step 1: 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 pepper to make the chicken rub.

Step 2: Rub the mixture evenly all over the chicken breasts. If time allows, let the chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours. Bring to room temperature before cooking.

Step 3: Prepare the avocado salsa by combining cherry tomatoes (or Roma tomatoes), fresh corn kernels, red onion, red bell pepper, jalapeno, cilantro, garlic, lime juice, ground cumin, salt, and pepper in a large bowl. Cover and chill for 30 minutes to 24 hours.

Step 4: When ready to cook, gently fold the chopped avocados into the salsa. Adjust salt, pepper, and jalapeno seeds for desired heat.

Step 5: For stovetop cooking, heat a greased grill pan or skillet over medium-high heat until very hot. Add the chicken and cook undisturbed for 3–5 minutes until nicely browned.

Step 6: Flip the chicken, cover, and reduce heat to medium. Cook for another 5–7 minutes or until cooked through (internal temperature 165°F). Remove from pan and let rest for 5 minutes before slicing.

Step 7: For grilling, preheat the grill to medium heat (375–450°F). Grill chicken for 5–7 minutes per side until fully cooked. Let rest 5 minutes before slicing.

Step 8: Serve sliced chicken topped with the fresh avocado salsa and an extra squeeze of lime juice if desired.

Tips & Variations

For more intense heat, increase the chipotle chili powder in the rub and add some jalapeno seeds to the salsa.

You can substitute chicken thighs for a juicier result; adjust cooking time accordingly.

If fresh corn is not available, frozen corn kernels work well after being thawed.

Serve with warm tortillas or over a bed of rice for a complete meal.

FAQs

Can I make this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, making this recipe safe for gluten-sensitive individuals.

How can I tell when the chicken is fully cooked?

The safest way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C). The chicken should also be firm to the touch and no longer pink in the center.