Fiesta Lime Chicken Avocado (Print Version)
# Ingredients:
→ Fiesta Lime Chicken
01 -
1 pound chicken breasts, pounded to an even thickness
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice (about 1 lime)
04 -
Zest from 1 lime
05 -
1 teaspoon chili powder
06 -
1 teaspoon brown sugar
07 -
3/4 teaspoon salt
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon chipotle chili powder (optional, for added heat)
13 -
1/4 teaspoon pepper
→ Avocado Salsa
14 -
2 medium ripe but firm avocados, chopped
15 -
1 cup cherry tomatoes, quartered or 2 Roma tomatoes, seeded and chopped
16 -
Fresh corn kernels from 1 ear of sweet corn
17 -
1/3 cup finely chopped red onion
18 -
1/2 red bell pepper, chopped
19 -
1 jalapeño pepper, diced (seeds separated for adjusting heat level)
20 -
2 tablespoons finely chopped cilantro
21 -
1 garlic clove, minced or 1/4 teaspoon garlic powder
22 -
2 tablespoons lime juice
23 -
1/4 teaspoon ground cumin
24 -
1/4 teaspoon salt
25 -
1/8 teaspoon pepper (or adjusted to taste)
# Instructions:
01 -
In a small bowl, mix the chicken rub ingredients and rub evenly over chicken breasts. Allow the chicken to rest for 30 minutes at room temperature or refrigerate up to 8 hours. Bring the chicken to room temperature before cooking.
02 -
Combine all ingredients except avocados in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes up to 24 hours. Add chopped avocados before serving, gently fold, and season to taste.
03 -
Grease and heat an indoor grill pan or skillet over medium-high heat. Add chicken and cook undisturbed for 3-5 minutes until browned. Flip chicken, cover, and reduce heat to medium. Cook for an additional 5-7 minutes until the internal temperature reaches 165°F. Let chicken rest for 5 minutes before slicing.
04 -
Grease and preheat the grill to medium heat (375-450°F). Place chicken on the grill and cook undisturbed for 5-7 minutes per side or until the internal temperature reaches 165°F. Let chicken rest for 5 minutes before slicing.
# Notes:
01 -
Chicken becomes more flavorful the longer it marinates but is still delicious when cooked immediately.
02 -
To store Avocado Salsa, press plastic wrap directly onto the surface and refrigerate for 1-2 days to reduce browning.
03 -
Browned avocado in the salsa due to oxidation can still be consumed or blended into a salad dressing.