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fiesta lime chicken with avocado salsa

Fiesta Lime Chicken With Avocado Lime Salsa


  • 1 pound chicken breasts pounded

Fiesta Lime Rub

  • 2 Tbsp Tbsp olive oil
  • 2 Tbsp Tbsp lime juice from about 1 lime
  • zest from 1 lime
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 1/4 tsp pepper
  • 1/2 tsp EACH ground cumin smoked paprika, onion powder, garlic powder
  • 1/2-1/2 tsp chili powder chipotle is the tastiest for this recipe
  • 3/4 tsp salt

Avocado Salsa

  • 2 medium avocados ripe chopped
  • 1 cup tomatoes seeded, chopped
  • fresh corn from 1 ear
  • 1 tsp garlic clove minced
  • 1 jalapeño pepper diced, seeds separated
  • 1/3 cup finely chopped red onion
  • 1/2 red bell pepper chopped
  • 2 Tbsp lime juice
  • 2 Tbsp finely chopped cilantro
  • 1/4 ts salt
  • 1/4 tsp ground cumin
  • 1/8 tsp pepper or more to taste



  • In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. Prepare Avocado Salsa.


  • Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
  • When ready to serve, gently fold in avocados. Taste and add additional salt, pepper and add desired amount of jalapeno seeds for more heat.


  • Grease and heat an indoor grill pan or skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side.
  • Turn chicken over, cover, and reduce heat to medium. Cook for about 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.


  • If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
  • Meanwhile, grease and preheat the grill to medium heat, 375-450°.
  • Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through (165°).
  • Remove chicken from grill and let rest 5 minutes before slicing.


  • Top chicken with the salsa & serve.


Recipe from Carlsbad Cravings.
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