Lime Chicken Avocado Salsa (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
1 lb chicken breasts, boneless and skinless, flattened
→ Fiesta Lime Rub
02 -
1/4 teaspoon ground black pepper
03 -
1/4-1/2 teaspoon chipotle chili powder if you like more heat
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon ground cumin
08 -
3/4 teaspoon salt
09 -
1 teaspoon brown sugar
10 -
1 teaspoon chili powder
11 -
Zest of one lime
12 -
2 tablespoons fresh lime juice (about 1 lime)
13 -
2 tablespoons olive oil
→ Avocado Salsa
14 -
1/8 teaspoon black pepper (add more if you want)
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon ground cumin
17 -
2 tablespoons fresh lime juice
18 -
1 garlic clove, chopped up or 1/4 teaspoon garlic powder
19 -
2 tablespoons cilantro, chopped
20 -
1 jalapeño, seeds out and diced, save seeds if you want it spicier
21 -
1/2 red bell pepper, diced
22 -
1/3 cup red onion, finely chopped
23 -
Kernels cut from 1 ear of sweet corn
24 -
1 cup cherry tomatoes, quartered, or 2 Roma tomatoes, seeded and diced
25 -
2 avocados, just ripe, chopped
# Step-by-Step Directions:
01 -
Mix black pepper, chipotle chili powder (totally optional for more kick), garlic powder, onion powder, smoked paprika, ground cumin, salt, brown sugar, chili powder, lime zest, lime juice, and olive oil in a little bowl. Rub this all over your chicken on both sides. Let it hang out at room temp for 30 minutes. Or cover it and pop it in the fridge for up to 8 hours. Bring it back to room temp when you wanna cook.
02 -
Heat up a grill pan or a regular skillet with a bit of oil until it’s hot. Set your chicken in the pan, don’t touch it for 3–5 minutes so you get a great sear. Flip chicken over, put a lid on, turn heat to medium, and let it go another 5–7 minutes until it hits 165°F inside. Let it rest outside the pan for 5 minutes. If you want, squeeze some more lime juice on top.
03 -
Fire up your grill to medium, somewhere between 375–450°F, and oil those grates. Put the chicken on, don't mess with it for 5–7 minutes per side. Once it's cooked through (165°F in the center, but not dried out), set aside for 5 minutes before slicing.
04 -
Combine bell pepper, onion, corn, tomatoes, and jalapeño in a big bowl. Mix in cilantro, chopped garlic (or the powder), cumin, lime juice, salt, and pepper. Seal with plastic wrap and keep in the fridge for up to a day. Stir in avocado right before you use it. Taste and add more salt, pepper, or jalapeño if you need.
05 -
Dish out your sliced chicken, pile the salsa on top, and eat right away so it's super fresh.
# Helpful Notes:
01 -
Let the chicken sit in the marinade as long as you can, up to 8 hours, for big flavor. Got really thick chicken? Slice it into thinner pieces so it cooks more evenly.
02 -
Put the salsa together right before eating to keep your avocados looking good. If you do make it ahead, press plastic wrap right on the salsa, then chill up to a day.
03 -
Browning avocados won't hurt you—they just look weird. Toss them in with other stuff to make a dip if you're not into the look.