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Fiesta Lime Chicken with Avocado Salsa

Ingredients

1 pound chicken breasts, pounded to an even thickness
2 tablespoons olive oil
2 tablespoons lime juice (about 1 lime)
Lime zest from 1 lime
1 tsp chili powder
1 tsp brown sugar
3/4 teaspoon salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4–1/2 teaspoon chipotle chili powder (optional for more heat)
1/4 teaspoon pepper
2 medium avocados, ripe but firm, chopped
1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped
Fresh corn from 1 ear of sweet corn
1/3 cup finely chopped red onion
1/2 red bell pepper, chopped
1 jalapeno pepper, diced (seeds separated)
2 tablespoons finely chopped cilantro
1 garlic clove, minced (or 1/4 tsp garlic powder)
2 tablespoons lime juice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper (or more to taste)

Instructions

For the Fiesta Lime Chicken, start by whisking together the ingredients for the Fiesta Lime Rub in a small bowl. Once combined, rub the mixture all over the chicken breasts. Allow the chicken to sit for about 30 minutes at room temperature or refrigerate it for up to 8 hours. Just remember to bring it back to room temperature before cooking!

 

When you’re ready to cook, heat a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook it undisturbed for 3 to 5 minutes, or until it’s nicely browned on one side. Then, flip the chicken, cover it, reduce the heat to medium, and cook for an additional 5 to 7 minutes until it’s fully cooked through. Let it rest for 5 minutes before slicing.

 

If you prefer grilling, preheat your grill to medium heat, around 375 to 450°F. Grill the chicken for about 5 to 7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing it. Now for the Avocado Salsa! Toss all your salsa ingredients, except the avocados, into a large bowl. Cover and chill the mixture for 30 minutes to 24 hours. When you’re ready to serve, gently fold in the avocado and adjust the seasoning to your liking with extra salt, pepper, and jalapeno seeds for a bit more heat if desired

  • Author: zakia