Fiesta Lime Chicken Avocado (Printable)
Lime-marinated chicken with creamy avocado topping and fresh garnishes, ready in 40 minutes.
# 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 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 refrigerate for at least 20 minutes, up to 2 hours.
02 - Preheat a grill or skillet to medium-high heat. Remove chicken from the marinade and cook for 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 mixed.
04 - Transfer cooked chicken to 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 avocado mixture. Garnish with lime wedges and extra cilantro. Serve immediately.
# Expert Advice:
01 -
- The lime marinade does most of the heavy lifting so you look like you tried way harder than you did
- That cool avocado topping on hot chicken is the kind of contrast that makes people go quiet while they eat
02 -
- Pat the chicken somewhat dry before searing if you want actual browning instead of steamed chicken
- The avocado topping should be made right before serving because lime juice only delays browning for so long
03 -
- Let the marinated chicken come to room temperature for about 15 minutes before cooking so it sears evenly instead of drying out at the edges
- Slice into it diagonally across the grain before serving if you want to check doneness and make it easier to eat