Fiesta Lime Chicken Avocado (Printable)
Zesty lime-marinated chicken topped with creamy avocado and fresh garnishes 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
# Directions:
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 - Combine diced avocados, tomato, red onion, cilantro, lime juice, and salt in a bowl. Gently toss until evenly distributed.
04 - Transfer cooked chicken to serving plates. Sprinkle shredded cheese over each breast while hot so it melts slightly, if desired.
05 - Top each chicken breast with a generous spoonful of the avocado mixture. Finish with lime wedges and extra cilantro. Serve immediately.
# Helpful Tips:
01 -
- The marinade does all the heavy lifting so you look like you spent hours when it was really twenty minutes of hands-off time
- That cool creamy avocado topping against warm spiced chicken is the kind of contrast that makes people close their eyes when they take a bite
02 -
- Over-marinating in lime juice will actually start to cook the chicken and turn the texture mealy so stick to the two-hour maximum
- The avocado topping is best made right before serving because it oxidizes and gets muddy looking if it sits around
03 -
- Pat the chicken dry with paper towels before grilling so the marinade does not cause flare-ups and bitter char
- Let the chicken rest for three to four minutes before topping so the juices redistribute instead of running out onto the plate