Name: Lime Chicken Avocado Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: For the Chicken:; 1 lb boneless, skinless chicken breasts, flattened; ¼ teaspoon ground black pepper; ¼–½ teaspoon chipotle chili powder (optional, for heat); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ¾ teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon chili powder; Zest of 1 lime; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; For the Avocado Salsa:; ⅛ teaspoon black pepper (or more to taste); ¼ teaspoon salt; ¼ teaspoon ground cumin; 2 tablespoons fresh lime juice; 1 garlic clove, chopped (or ¼ teaspoon garlic powder); 2 tablespoons cilantro, chopped; 1 jalapeño, seeded and diced (adjust to taste); ½ red bell pepper, diced; ⅓ cup red onion, finely chopped; Kernels from 1 ear of sweet corn (or 1 cup cooked); 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, diced); 2 ripe avocados, chopped

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Lime Chicken Avocado Salsa is a zesty, colorful main dish that’s bursting with fresh Mexican-inspired flavors. Juicy lime-marinated chicken pairs beautifully with a chunky avocado salsa packed with corn, tomatoes, peppers, and cilantro. This dish is light yet satisfying, perfect for busy weeknights or a crowd-pleasing summer dinner.

Lime Chicken Avocado Salsa

Why You’ll Love This Recipe

This recipe balances spice, citrus, and creaminess all in one plate. The lime rub infuses the chicken with smoky, tangy flavor, while the avocado salsa provides a refreshing, crunchy contrast. It’s naturally gluten-free, dairy-free, and full of protein and nutrients. Plus, it comes together in just 15 minutes of cooking time, making it as practical as it is flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

1 lb boneless, skinless chicken breasts, flattened
¼ teaspoon ground black pepper
¼–½ teaspoon chipotle chili powder (optional, for heat)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¾ teaspoon salt
1 teaspoon brown sugar
1 teaspoon chili powder
Zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons olive oil

For the Avocado Salsa

⅛ teaspoon black pepper (or more to taste)
¼ teaspoon salt
¼ teaspoon ground cumin
2 tablespoons fresh lime juice
1 garlic clove, chopped (or ¼ teaspoon garlic powder)
2 tablespoons cilantro, chopped
1 jalapeño, seeded and diced (adjust for heat)
½ red bell pepper, diced
⅓ cup red onion, finely chopped
Kernels cut from 1 ear of sweet corn
1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, seeded and diced)
2 ripe avocados, chopped

Directions

Marinate Chicken: In a small bowl, combine black pepper, chili powders, garlic powder, onion powder, smoked paprika, cumin, salt, brown sugar, lime zest, lime juice, and olive oil. Rub all over the chicken. Let rest at room temperature for 30 minutes, or refrigerate up to 8 hours.
Cook Chicken (Skillet Method): Heat a skillet with a drizzle of oil until hot. Add chicken and sear undisturbed for 3–5 minutes. Flip, cover, reduce heat to medium, and cook another 5–7 minutes until chicken reaches 165°F inside. Rest for 5 minutes.
Grill Method: Preheat grill to medium (375–450°F). Oil grates and cook chicken 5–7 minutes per side until done. Let rest 5 minutes before slicing.
Prepare Salsa: In a large bowl, combine bell pepper, onion, corn, tomatoes, jalapeño, cilantro, garlic, cumin, lime juice, salt, and pepper. Mix well. Stir in avocado just before serving. Taste and adjust seasoning.
Assemble: Slice the rested chicken and serve topped generously with avocado salsa. Enjoy immediately.

Servings and timing

This recipe yields 4 servings.
Prep time: 5 minutes (plus marinating)
Cook time: 10 minutes
Total time: 15 minutes (plus marinating)

Variations

Extra Smoky: Grill both the chicken and the corn for deeper flavor.
Spicy Kick: Leave some jalapeño seeds in or add cayenne for heat.
Taco Night: Serve sliced chicken and salsa in warm tortillas for lime chicken tacos.
Grain Bowl: Add rice or quinoa for a heartier meal.
Cheesy Twist: Sprinkle cotija or feta cheese over the salsa for extra richness.

Storage/Reheating

Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Salsa: Best eaten fresh. If making ahead, mix all ingredients except avocado, cover with plastic wrap pressed onto the surface, and refrigerate up to 1 day. Stir in avocado just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and also work well with this marinade.

Do I need to flatten the chicken breasts?

Flattening ensures quick, even cooking and better flavor absorption.

Can I prepare the salsa ahead of time?

Yes, but add avocado right before serving to prevent browning.

How spicy is this dish?

It’s mild with a little warmth from chili powder. Add more chipotle or jalapeño for heat.

Can I use frozen corn?

Yes, thaw before mixing into the salsa. Fresh or grilled corn has the best flavor.

Is this recipe dairy-free?

Yes, it’s naturally dairy-free.

Can I bake the chicken instead?

Yes, bake at 400°F for 20–25 minutes or until the internal temperature reaches 165°F.

How do I know the chicken is done?

Use a meat thermometer—165°F is safe for poultry.

Can I double this recipe?

Yes, simply double the marinade and salsa quantities. Cook chicken in batches if using a skillet.

What pairs well with this dish?

Serve with Mexican rice, black beans, or tortilla chips for a complete meal.

Conclusion

Lime Chicken Avocado Salsa is a fresh, vibrant main dish that’s full of flavor and easy to prepare. With zesty lime-marinated chicken and a colorful avocado salsa, it’s a meal that feels light yet satisfying. Whether grilled outdoors or seared on the stovetop, this dish is perfect for weeknight dinners, meal prep, or festive gatherings.