Fiesta Lime Chicken Avocado (Print Version)
Zesty lime-marinated chicken topped with creamy avocado and fresh garnishes 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 cilantro
# Directions:
01 - Whisk together lime juice, lime zest, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a large bowl. Add the chicken breasts and turn to coat evenly. Cover and marinate for at least 20 minutes or up to 2 hours in the refrigerator.
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 - Combine diced avocados, tomato, red onion, cilantro, lime juice, and salt in a bowl. Gently toss to mix without mashing the avocado.
04 - Transfer cooked chicken to serving plates. Sprinkle shredded cheese over each piece while still hot so it melts slightly.
05 - Spoon a generous portion of the avocado mixture over each chicken breast. Garnish with lime wedges and extra cilantro. Serve immediately.
# Insider Tips:
01 -
- The marinade does most of the heavy lifting so you look like you spent way more effort than you actually did
- That cool creamy avocado on top of hot smoky chicken is a contrast that makes people pause mid-bite every single time
02 -
- Letting the chicken marinate longer than two hours starts breaking down the texture and makes it oddly soft
- Patting the chicken somewhat dry before searing gives you a better crust than going straight from the wet marinade
03 -
- Cilantro stems have more flavor than the leaves so throw a handful into the marinade before you add the chicken
- If your avocado is not quite ripe enough, dice it small and let it sit in the lime juice for ten minutes to soften up