Fiesta Lime Chicken Avocado (Printable Version)
Lime-marinated chicken with creamy avocado topping and fresh garnishes for a vibrant meal.
# Ingredient List:
→ Chicken and 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 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 - 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 - Spoon generous portions of the avocado mixture over each chicken breast. Garnish with lime wedges and extra cilantro. Serve immediately.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like something you labored over for an hour
- That cool avocado topping against hot, spiced chicken is the kind of contrast that makes people close their eyes when they eat
02 -
- Patting the chicken dry before searing is the difference between a proper crust and pale steamed meat
- The avocado topping does not keep well past an hour, so make it right before you plan to eat
03 -
- Let the chicken rest two or three minutes before topping so the juices redistribute instead of bleeding onto the plate
- Score the chicken lightly on one side to help the marinade penetrate deeper without falling apart