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Fiesta Lime Chicken Recipe

Juicy Fiesta Lime Chicken with smoky spices and fresh lime flavor.Topped with creamy avocado salsa and vibrant vegetables.Easy stovetop or grilled Tex-Mex chicken dinner.
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Prep Time 20 minutes
Course Main Course
Cuisine Tex-Mex

Ingredients
  

  • Fiesta Lime Chicken
  • 1 pound chicken breasts pounded to even thickness
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Lime zest from 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 –1/2 teaspoon chipotle chili powder optional
  • 1/4 teaspoon black pepper
  • Avocado Salsa
  • 2 medium avocados chopped
  • 1 cup cherry tomatoes quartered
  • Corn from 1 ear sweet corn
  • 1/3 cup finely chopped red onion
  • 1/2 red bell pepper chopped
  • 1 jalapeño pepper diced
  • 2 tablespoons chopped cilantro
  • 1 garlic clove minced
  • 2 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

Prepare the Chicken

  • In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder, and black pepper.
  • Rub the seasoning mixture evenly over the chicken breasts. Let the chicken marinate for 30 minutes at room temperature or refrigerate for up to 8 hours for deeper flavor.

Stovetop Method

  • Heat a lightly greased grill pan or skillet over medium-high heat.
  • Add the chicken and cook undisturbed for 3–5 minutes until nicely browned. Flip the chicken, cover, and reduce heat to medium.
  • Cook for another 5–7 minutes or until the chicken reaches an internal temperature of 165°F.
  • Transfer to a cutting board and let rest for 5 minutes before slicing. This Fiesta Lime Chicken Recipe tastes even better with extra lime juice squeezed over the top before serving.

Grilling Method

  • Preheat the grill to medium heat, about 375–450°F.
  • Grease the grill grates lightly. Grill chicken for 5–7 minutes per side until fully cooked.
  • Remove from the grill and let the chicken rest for 5 minutes before slicing.

Make the Avocado Salsa

  • In a large bowl, combine tomatoes, corn, red onion, red bell pepper, jalapeño, cilantro, garlic, lime juice, cumin, salt, and black pepper.
  • Cover and refrigerate for 30 minutes if possible.
  • Right before serving, gently fold in the avocados. Taste and adjust seasoning as needed.
  • Serve the chicken topped generously with avocado salsa.

Notes

  • Serve with cilantro rice, roasted vegetables, or tortillas.
  • Add black beans for a heartier meal.
  • Greek yogurt can be used as a creamy topping.
  • Leftover avocado salsa is best enjoyed fresh.