Fiesta Lime Chicken With Avocado (Print version)
Zesty lime-marinated chicken topped with fresh avocado, tomato, and cilantro for a vibrant Mexican-inspired meal.
# What you'll need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 3 tbsp fresh lime juice
03 - 2 tsp lime zest
04 - 2 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 ½ tsp chili powder
07 - 1 tsp ground cumin
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Avocado Topping
11 - 2 ripe avocados, diced
12 - 1 medium tomato, seeded and diced
13 - ¼ cup red onion, finely chopped
14 - 2 tbsp fresh cilantro, chopped
15 - 1 tbsp lime juice
16 - ¼ tsp salt
→ Garnishes
17 - ½ cup shredded Monterey Jack or cheddar cheese
18 - Lime wedges
19 - Extra fresh cilantro
# How to make it:
01 - Whisk together lime juice, lime zest, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a large bowl. Add chicken breasts and turn to coat evenly. Cover and marinate for at least 20 minutes, or up to 2 hours refrigerated.
02 - Preheat a grill or skillet to medium-high heat. Remove chicken from the marinade and cook 6 to 7 minutes per side until the internal temperature reaches 165°F.
03 - While the chicken cooks, combine diced avocados, tomato, red onion, cilantro, lime juice, and salt in a bowl. Gently toss to combine without mashing the avocado.
04 - Transfer cooked chicken to serving plates. Sprinkle shredded cheese on top while hot so it melts slightly, if using.
05 - Spoon generous portions of the avocado mixture over each chicken breast. Garnish with lime wedges and extra cilantro. Serve immediately.
# Expert suggestions:
01 -
- The marinade does almost all the heavy lifting so you look like a genius with barely any effort
- That cool avocado topping against the hot spiced chicken is the kind of contrast people remember
02 -
- Do not marinate longer than 2 hours or the lime juice will start breaking down the chicken texture and make it mushy
- The avocado topping must be made right before serving because it browns quickly once mixed
03 -
- Pat the chicken mostly dry before grilling so the excess marinade does not cause flare-ups that turn the outside bitter before the inside cooks through
- A thin slice of jalapeño tucked under the cheese melts into the chicken and delivers a sneaky heat that people love