Fiesta Lime Chicken

Recipe From: Laura

This sensational Fiesta Lime Chicken was a hit!!!  Its light-n- healthy, oh so satisfying, and packed with a perfect blend of Mexican flavors.  The epic Avocado Salsa compliments the chicken so beautifully.  I served it with Cilantro Rice and you couldn’t ask for a better trio. Its Fiestalicious!!! 

A heads up before ya start....there is marinating time so plan ahead.  Also In this recipe, there is chili powder & chipotle chili powder. The latter is optional & more expensive.

1 to 1 1/2 pound chicken breasts pounded to an even thickness

Fiesta Lime Rub

2 tablespoons olive oil

2 tablespoons lime juice (about 1 lime)

Lime zest from 1 lime

1 tsp EACH chili powder, brown sugar

3/4 teaspoon salt

1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder

1-4-1/2 teaspoon chipotle chili powder - optional (if u want more heat)

1/4 teaspoon pepper

Avocado Salsa

2 medium avocados ripe but firm chopped

1 cup cherry tomatoes, quartered OR 2 Roma tomatoes seeded, chopped

fresh corn from 1 ear sweet corn or a can

1/3 cup finely chopped red onion

1/2 red bell pepper chopped

1 jalapeno pepper diced, seeds taken out

3-4 TABLEspoons finely chopped cilantro

1 garlic clove, minced or 1/4 tsp garlic powder

2 TABLEspoons lime juice

1/4 tsp EACH ground cumin, salt

1/8 tsp pepper or more to taste

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, 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 during this time (instructions below).

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

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 (or blackened if you prefer) on one side.

Turn chicken over, cover, and reduce heat to medium. Cook for approximately    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.                                                        

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 (optional).

HELPFUL TIPS:

If you desire...serve with crushed up chips and/or Salsa Ranch to dip Fiesta Chicken into.

While Fiesta Lime Chicken is marinating, prep avocado salsa but hold off on adding avocados so they don't turn brown. Mix everything but the avocados in large bowl, cover with plastic wrap & refrigerate. When ready to serve, chop avocados & GENTLY stir in so as to not have them break apart.

Don’t marinate chicken longer than 8 hours or it can become either tough or mushy.  I have found this chicken to be super flavorful even with a 30-minute marinating time.  If you have extra large chicken breasts, slice them through the equator to create fillets.

Adjust salsa to taste. Keeping in mind the Fiesta Lime Chicken has a lot of flavor, when tasting the salsa. Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor).

Avocado Salsa. You can make the salsa in advance but hold off on add the avocados til last minute.  If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa.  This will help decrease the speed at which the avocados brown due to oxidation.   When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.

You can make the chicken for other meals as well.  Fiesta Lime Chicken Tacos, Salad, Burritos, Burrito Bowls, Enchiladas, Quesadillas, & Nachos.