Chicken with Lime and Avocado Salsa
Brighten up your dinner table with the vibrant and zesty flavors of Chicken with Lime and Avocado Salsa! This dish features tender, marinated chicken breasts infused with citrusy lime, smoky cumin, and a hint of chili powder, all grilled to perfection for a lightly charred, juicy finish. Paired with a refreshing avocado salsa bursting with creamy avocado, ripe tomatoes, tangy lime, and a touch of jalapeño heat, this recipe strikes the perfect balance of bold and fresh. Ready in just 35 minutes (with a little marinating magic beforehand), this gluten-free, low-carb meal is an ideal choice for weeknight dinners or casual entertaining. Serve it with lime wedges for an extra citrus kick, and watch this healthy, flavor-packed dish become a household favorite. Perfect for fans of Southwest-inspired cuisine or anyone looking to elevate their chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 3 whole limes
- 3 tablespoons olive oil
- 2 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces ripe avocados (diced)
- 2 pieces roma tomatoes (diced)
- 0.5 whole red onion (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 whole jalapeño (deseeded and minced)
- 0.5 teaspoon salt (for salsa)
Instructions
1. In a small bowl, whisk together the juice of 2 limes, olive oil, minced garlic, cumin, chili powder, salt, and black pepper to form the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours.
3. While the chicken marinates, prepare the avocado salsa. In a medium bowl, gently combine the diced avocados, diced roma tomatoes, chopped red onion, fresh cilantro, minced jalapeño, and the juice of 1 lime. Add 1/2 teaspoon of salt, and stir gently to mix. Cover and refrigerate until ready to serve.
4. Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and discard the marinade.
5. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
6. Transfer the grilled chicken to a serving platter and allow it to rest for 5 minutes.
7. Serve the chicken topped with a generous scoop of the avocado salsa, along with any additional lime wedges on the side.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
