Fiesta Lime Chicken with Avocado Salsa

The weather is heating up! When the sun comes out, I start craving Mexican and Tex-Mex flavors. This delicious combo of marinated chicken with fresh, creamy salsa is perfect for a warm evening dinner. The addictive flavors of the marinade combined with the freshness of the corn and lime is mouthwatering! This meal would be especially good cooked on an outdoor grill, and I highly recommend using this recipe to make tacos or fajitas!

This salsa is addictive on its own. It combines the best parts of fresh salsa and guacamole, with the fresh avocado giving it a creaminess you never realized you missed in other salsas. For that reason, I served this with good ole tortilla chips on the side.

NOTE: It’s tough to keep the avocado chunks from oxidizing once you add them into the rest of the salsa, so I don’t recommend keeping leftovers. If you have any, that is!

Fiesta Lime Chicken with Avocado Salsa
(Original recipe: Carlsbad Cravings)

Fiesta Lime Chicken Marinade
2 TBSP olive oil
2 TBSP lime juice (about 1 lime)
Zest from 1 lime
1 tsp chili powder
1 tsp brown sugar
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Black pepper to taste

Avocado Salsa
2 medium avocados, chopped
2 Roma tomatoes, seeded and chopped
1 C corn, fresh or frozen
1/3 C finely chopped red onion
1/2 red bell pepper, chopped
2 TBSP chopped cilantro
1 garlic clove, minced
2 TBSP lime juice
1/4 tsp ground cumin
1/4 tsp salt
Black pepper to taste
OPTIONAL: 1 jalapeno pepper, diced and seeded

In a small bowl or plastic bag, mix all chicken marinade ingredients together, and rub evenly all over chicken breasts. Marinate for at least 30 minutes, up to 8 hours.

Meanwhile, prep the avocado salsa. In a large bowl, toss all of the ingredients except for the avocados. Cover with plastic wrap and chill for at least 30 minutes, up to 24 hours.

To cook and serve, grease and heat an indoor grill pan over medium high heat. Cook chicken until nicely browned and 165F inside. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.

Gently fold avocados into the salsa mix. Taste and add additional salt and pepper. Serve immediately, spooned over the cooked chicken breasts.

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