Fiesta Lime Chicken with Avocado (Print Version)

Vibrant Mexican-spiced chicken with bright lime flavors, complemented by creamy avocado salsa for a quick, flavorful dinner option.

# Ingredients:

→ Chicken

01 - 1 pound chicken breasts, pounded to an even thickness

→ Fiesta Lime Rub

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 - 1/4-1/2 teaspoon chipotle chili powder (optional for more heat)
13 - 1/4 teaspoon black 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 sweet corn
17 - 1/3 cup finely chopped red onion
18 - 1/2 red bell pepper, chopped
19 - 1 jalapeño pepper, diced, seeds reserved
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 black pepper (or to taste)

# Steps:

01 - In a small bowl, whisk all Fiesta Lime Rub ingredients together and rub evenly over chicken breasts. Allow chicken to rest for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.
02 - Combine all Avocado Salsa ingredients except avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
03 - Grease and heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook undisturbed for 3-5 minutes until nicely browned on one side. Turn chicken over, cover, reduce heat to medium, and cook for approximately 5-7 more minutes until chicken reaches 165°F internally. Remove to a cutting board and let rest 5 minutes before slicing.
04 - Grease and preheat grill to medium heat (375-450°F). Grill chicken undisturbed for 5-7 minutes per side, or until internal temperature reaches 165°F. Remove from grill and let rest 5 minutes before slicing.
05 - Just before serving, gently fold chopped avocados into the prepared salsa base. Taste and adjust seasoning with additional salt, pepper, and jalapeño seeds for more heat if desired.
06 - Slice the rested chicken and serve topped with Avocado Salsa. Garnish with additional fresh lime juice if desired.

# Notes:

01 - Chicken is more flavorful the longer it marinates, but still delicious when cooked immediately.
02 - For extra large chicken breasts, slice through the equator to create thinner fillets for more even cooking.
03 - Avocado Salsa is best served immediately after adding avocados to prevent browning.
04 - If salsa begins to brown, it's still safe to eat or can be blended into a dressing or dip.

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