Fiesta Lime Chicken Avocado (Print Version)
Zesty lime-marinated chicken topped with creamy avocado and fresh cilantro for a vibrant Mexican-inspired meal.
# What You 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 Prepare:
01 - In a large bowl, whisk together lime juice, lime zest, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add the 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 over 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.
04 - Transfer the cooked chicken to serving plates. Sprinkle shredded cheese over each breast while hot so it melts slightly.
05 - Top each chicken breast with a generous spoonful of the avocado mixture. Finish with lime wedges and extra cilantro. Serve immediately.
# Expert Advice:
01 -
- The marinade does most of the heavy lifting so your actual cooking time is almost nothing
- That cool avocado topping on hot chicken is a contrast you will crave on repeat
- It looks like you put in way more effort than you actually did
02 -
- Do not marinate longer than 2 hours or the acid in the lime will start breaking down the chicken in a way that makes it mushy
- Patting the chicken semi-dry before searing is the difference between a golden crust and steamed chicken
03 -
- If your chicken breasts are dramatically different sizes, the thinner ones will dry out before the thick ones finish so try to buy uniform pieces or pound them
- A pinch of sugar in the marinade balances the acid and helps the chicken caramelize better