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Fiesta lime chicken breast topped with colorful avocado corn salsa served on white plate with cilantro lime rice

Fiesta Lime Chicken with Avocado Salsa

Juicy grilled chicken breasts marinated in zesty lime and smoky spices, topped with fresh Avocado Corn Salsa for a healthy, flavorful weeknight dinner ready in 50 minutes.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken breasts pounded to 3/4-inch even thickness
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice about 1 lime, fresh
  • 1 lime lime zest zested
  • 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 teaspoon chipotle chili powder optional, adjust to taste for heat, up to 1/2 teaspoon
  • 1/4 teaspoon black pepper
  • 2 medium avocados ripe but firm, chopped
  • 1 cup cherry tomatoes quartered
  • 3/4 cup sweet corn kernels from 1 ear fresh corn or frozen, thawed
  • 1/3 cup red onion finely chopped
  • 1/2 red bell pepper chopped
  • 1 jalapeño pepper diced, seeds separated
  • 2 tablespoons fresh cilantro finely chopped
  • 1 clove garlic minced
  • 2 tablespoons lime juice for salsa
  • 1/4 teaspoon ground cumin for salsa
  • 1/4 teaspoon salt for salsa
  • 1/8 teaspoon black pepper for salsa, or more to taste

Equipment

  • Indoor grill pan or skillet (or outdoor grill)
  • Skillet lid or aluminum foil
  • Meat mallet or heavy can
  • Meat thermometer
  • Small bowl for marinade
  • Large bowl for salsa

Method
 

  1. In a small bowl, whisk together the olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and black pepper until well combined to create the marinade.
  2. Pat the chicken breasts dry with paper towels, then pound them to an even 3/4-inch thickness using a meat mallet or the bottom of a heavy can. Rub the marinade evenly over all surfaces of the chicken. Let the rubbed chicken marinate: either 30 minutes at room temperature for quicker prep, or refrigerate up to 8 hours for deeper flavor (then bring to room temperature 15-30 minutes before cooking). Don't marinate longer than 8 hours as the lime juice can start to break down the chicken texture.
  3. While the chicken marinates, prepare the Avocado Corn Salsa base by combining tomatoes, corn kernels, red onion, bell pepper, jalapeño (without seeds initially), cilantro, garlic, lime juice, cumin, salt, and pepper in a large bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. Add chopped avocado just before serving to maintain the best texture and prevent browning.
  4. For stovetop cooking: Heat a lightly greased grill pan or skillet over medium-high heat until very hot. Add chicken and cook undisturbed for 3-5 minutes until nicely browned (you'll see good char marks if using a grill pan). Flip, cover with a lid or aluminum foil, reduce heat to medium, and cook 5-7 more minutes (for 3/4-inch thick breasts) until internal temperature reaches 165°F. The chicken should feel firm to the touch and juices should run clear when pierced.
  5. For grilling: Preheat grill to medium heat (400-425°F preferred). Grill chicken for 5-7 minutes per side until cooked through and internal temperature reaches 165°F.
  6. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing against the grain. This resting period allows the juices to redistribute throughout the meat. Serve topped with fresh Avocado Corn Salsa and squeeze extra lime juice over the top if desired.

Notes

Store cooked chicken separately from salsa in airtight containers for up to 4 days. Freeze uncooked chicken in marinade for up to 3 months. For best results, bring chicken to room temperature before cooking and use fresh lime juice. Adjust spice level by varying chipotle powder (1/4 to 1/2 teaspoon) and jalapeño seeds. Choose avocados that yield slightly to gentle pressure but aren't mushy.