Fiesta Lime Chicken with Avocado
Experience a fiesta in your mouth with this vibrant dish! Tender chicken breasts are marinated in a zesty lime sauce, then topped with creamy avocado and fresh toppings, creating a quick, healthy, and impressive meal.
Equipment
- Cutting board
- Knife
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Medium bowl
- Whisk
- Resealable bag or shallow dish
- Large skillet
- Paper towels
- Spatula
- Meat thermometer
- Serving platter
- Small bowls for toppings (optional)
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- ¼ cup lime juice freshly squeezed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 2 ripe avocados, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 1 tablespoon lime juice
- Corn tortillas or lettuce wraps for serving
- Sour cream or Greek yogurt for serving
- Shredded cheddar cheese for serving
- Hot sauce for serving
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- In a medium bowl, whisk together the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken is marinating, prepare the avocado topping. In a medium bowl, gently combine the diced avocado, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
- Heat a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard the marinade) and pat it dry with paper towels.
- Add the chicken breasts to the hot skillet, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- Slice the chicken breasts thinly and top with the avocado topping. Serve immediately with your favorite sides, such as corn tortillas, salsa, sour cream, and shredded cheese.
Notes
For best results, use fresh lime juice and ripe avocados. Marinating the chicken for longer enhances the flavor. To prevent avocado browning, toss with extra lime juice. Store cooked chicken in the refrigerator for up to 3 days and reheat gently. Spice it up by adding jalapenos or more cayenne pepper. Try serving with black beans and rice for a complete meal.