Ingredients
Scale
- 1 pound chicken breasts, pounded to even thickness
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Lime zest from 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼-½ tsp chipotle chili powder (optional)
- ¼ tsp pepper
- 2 medium avocados, chopped
- 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, chopped
- 1 ear fresh corn, kernels removed
- ⅓ cup finely chopped red onion
- ½ red bell pepper, chopped
- 1 jalapeno pepper, diced, seeds optional
- 2 tbsp finely chopped cilantro
- 1 garlic clove, minced or ¼ tsp garlic powder
- 2 tbsp lime juice
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Whisk chicken rub ingredients and coat chicken breasts. Marinate 30 min to 8 hours.
- STOVETOP: Heat grill pan or skillet over medium-high. Cook chicken 3-5 min per side, cover, reduce heat, cook 5-7 more min until done. Rest 5 min before slicing.
- GRILLING: Preheat grill 375-450°F. Grill 5-7 min per side until 165°F. Rest 5 min before slicing.
- Avocado Salsa: Toss all ingredients except avocados in a bowl, cover, chill 30 min-24 hrs. Fold in avocados before serving, adjust salt, pepper, and jalapeno seeds to taste.
Notes
- Longer marinating enhances flavor, but chicken can be cooked immediately.
- Extra-large chicken breasts can be sliced into fillets.
- Avocado Salsa is best served fresh; leftovers can be stored 1-2 days with plastic wrap pressed to surface to prevent browning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled/Stovetop
- Cuisine: Mexican