Ingredients
Scale
- 1 pound chicken breasts, pounded to even thickness
- Fiesta Lime Rub:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Lime zest from 1 lime
- 1 tsp each chili powder, brown sugar
- ¾ tsp salt
- ½ tsp each ground cumin, smoked paprika, onion powder, garlic powder
- ¼–½ tsp chipotle chili powder (optional)
- ¼ tsp pepper
- Avocado Salsa:
- 2 medium avocados, chopped
- 1 cup cherry tomatoes, quartered (or 2 Roma tomatoes, chopped)
- 1 ear sweet corn, fresh
- ⅓ cup finely chopped red onion
- ½ red bell pepper, chopped
- 1 jalapeno, diced (seeds optional)
- 2 tablespoons finely chopped cilantro
- 1 garlic clove, minced or ¼ tsp garlic powder
- 2 tablespoons lime juice
- ¼ tsp each ground cumin, salt
- ⅛ tsp pepper, to taste
Instructions
- Whisk together all rub ingredients and coat chicken evenly. Let sit 30 minutes at room temp or refrigerate up to 8 hours before cooking.
- Stovetop: Heat greased skillet or grill pan over medium-high. Cook chicken 3–5 minutes per side until browned, then cover and cook 5–7 more minutes until done. Rest 5 minutes before slicing.
- Grill: Preheat grill to medium 375–450°F. Grill chicken 5–7 minutes per side until cooked through. Rest 5 minutes before slicing.
- Prepare Avocado Salsa: Toss all ingredients except avocados in a bowl. Cover and chill 30 minutes to 24 hours. Fold in avocados just before serving, adjust seasoning as needed.
Notes
- Longer rub marination enhances flavor, but chicken can be cooked immediately if needed.
- Store leftover salsa in an airtight container with plastic wrap pressed on surface; lasts 1–2 days in fridge.
- If salsa browns early, it is due to oxidation and is safe to eat; can be blended into a dressing or dip.
- Prep avocado salsa ahead without avocados; fold in avocados just before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Meal
- Method: Stovetop or Grill
- Cuisine: Mexican