Fiesta Lime Chicken Avocado (Printable view)
Zesty lime-marinated chicken with creamy avocado topping, 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 fresh cilantro
# Steps:
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 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 incorporate without mashing the avocado.
04 - Transfer 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 avocado mixture. Finish with lime wedges and extra cilantro. Serve immediately.
# Expert Advice:
01 -
- The lime marinade does double duty as a flavor bomb and a natural tenderizer
- That cool avocado topping hits like a fresh salsa you would pay good money for at a restaurant
02 -
- Crowding the pan drops the temperature and steams the chicken instead of searing it, so cook in batches if needed
- The avocado topping is best mixed right before serving because it oxidizes and gets sad looking if it sits too long
03 -
- Pat the chicken dry with paper towels before searing if you want the crust to be really caramelized
- Add a diced jalapeno to the avocado topping when you want a slow burn that sneaks up on you