Name: Fiesta Lime Chicken with Avocado Salsa
Prep time: 5 min
Cook time: 10 min
Total time: PT-487903H17M13S
Cuisine: mexican inspired
Ingredients: Chicken:; 1 pound chicken breasts (pounded evenly); 2 tbsp olive oil; 2 tbsp lime juice; Zest of 1 lime; 1 tsp chili powder; 1 tsp brown sugar; ¾ tsp salt; ½ tsp each: cumin, smoked paprika, onion powder, garlic powder; ¼–½ tsp chipotle chili powder (optional); ¼ tsp pepper; Avocado Salsa:; 2 ripe but firm avocados (diced); 1 cup cherry tomatoes (quartered) or 2 Roma tomatoes (chopped); Kernels from 1 ear sweet corn; ⅓ cup finely chopped red onion; ½ red bell pepper (chopped); 1 jalapeño (diced, seeds optional); 2 tbsp chopped cilantro; 1 garlic clove (minced); 2 tbsp lime juice; ¼ tsp cumin; ¼ tsp salt; ⅛ tsp pepper

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When the mood calls for something zesty, vibrant, and effortless, this Fiesta Lime Chicken with Avocado Salsa answers with flair. Tender chicken marinated in fresh lime and aromatic spices, paired with a bright, creamy avocado-corn salsa—it’s like a mini fiesta on your plate, any night of the week.

Whether you’re busy during the week or hosting friends for tacos, this recipe is a celebration of bold flavors made easy

Fiesta Lime Chicken with Avocado Salsa .

Why you’ll love this recipe

This dish delivers on freshness and ease. The lime-spiked chicken is juicy and flavorful, while the avocado salsa adds a creamy contrast and crunchy texture from the corn. It’s naturally gluten-free, protein-packed, and adaptable—ready in about 15 minutes for a lively weeknight dinner, or as the star of your next gathering. Plus, it’s beautiful on the plate and effortlessly versatile.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

For the Chicken:
1 pound chicken breasts, pounded to even thickness
2 tablespoons olive oil
2 tablespoons lime juice
Zest of 1 lime
1 teaspoon chili powder
1 teaspoon brown sugar
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼–½ teaspoon chipotle chili powder (optional)
¼ teaspoon black pepper

For the Avocado Salsa:
2 firm but ripe avocados, diced
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, chopped)
Kernels from 1 ear of sweet corn
⅓ cup finely chopped red onion
½ red bell pepper, chopped
1 jalapeño, diced (seeds optional)
2 tablespoons finely chopped cilantro
1 garlic clove, minced
2 tablespoons lime juice
¼ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

In a small bowl, whisk together the olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and pepper.
Rub this mixture evenly over the chicken breasts and let sit at room temperature for 30 minutes, or refrigerate for up to 8 hours (bring to room temperature before cooking).
If using the stovetop: heat a grill pan or skillet over medium-high. Sear chicken for 3–5 minutes per side until browned and cooked through (165°F). Let rest for 5 minutes before slicing.
If grilling: preheat grill to medium (375–450°F). Grill chicken for 5–7 minutes per side until fully cooked. Let rest before slicing.
Meanwhile, toss all salsa ingredients except the avocado in a bowl. Cover and chill for 30 minutes to 24 hours.
When ready to serve, gently fold in the diced avocado. Taste and adjust seasoning.
Slice chicken and spoon the avocado salsa on top. Serve immediately.

Variations

Use chicken thighs instead of breasts for extra flavor and juiciness.
Stir in diced mango or pineapple into the salsa for a fruity twist.
Swap sweet corn for black beans or roasted poblano peppers for variation.
Add a dollop of Greek yogurt or chipotle crema for creamier topping.
Serve over cilantro-lime rice, in tacos, or with warm tortillas for a fiesta spread.

Heating and Storage

Store chicken and salsa separately in airtight containers in the fridge. Chicken stays fresh for up to 4 days, while avocado salsa is best enjoyed within 1–2 days (press plastic wrap on the surface to slow browning). Reheat chicken gently in a covered skillet with a splash of broth or in short microwave bursts to keep it juicy. Avoid reheating the salsa—serve fresh for best texture.

Frequently Asked Questions

Can I marinate the chicken longer than 30 minutes?

Yes—marinating up to 8 hours enhances flavor. Just bring to room temperature before cooking.

Is this recipe spicy?

It’s mild by default, but you can add more chipotle chili powder or jalapeño seeds to up the heat.

Can I bake the chicken instead of stovetop or grill?

Absolutely. Bake at 400°F for 20–25 minutes or until internal temp reaches 165°F.

How do I prevent avocado salsa from browning?

Store salsa in an airtight container with plastic wrap pressed on the surface and add avocado just before serving.

Can I prep salsa ahead of time?

Yes—prepare all ingredients except the avocado up to 24 hours ahead, then stir in avocado at serving.

Can I use frozen corn?

Yes, just thaw and drain before adding to the salsa.

Can I make this gluten-free or dairy-free?

Yes—it’s naturally both gluten-free and dairy-free.

What sides pair well with this dish?

Try cilantro-lime rice, quinoa, tortillas, grilled veggies, or a fresh salad.

Can I freeze the leftovers?

Freeze the chicken without salsa for up to 3 months. Thaw overnight in the fridge before reheating.

Is this recipe healthy?

Yes—it’s rich in lean protein, healthy fats from avocado, and bright, fresh veggies, making it balanced and nutrient-packed.

Conclusion

Fiesta Lime Chicken with Avocado Salsa is the perfect marriage of smoky zest and creamy freshness. It’s vibrant, healthy, and so easy to make—yet impressive enough for guests. From weeknight dinners to taco nights, it delivers big on flavor and satisfaction. Try it once, and it’ll become a staple you return to time and again.