Grilled Spicy Lime Chicken with Black Bean and Avocado Salad
Fire up your grill for this zesty and flavorful Grilled Spicy Lime Chicken with Black Bean and Avocado Salad! Perfect for summer gatherings or weeknight dinners, this recipe combines tender, marinated chicken breasts infused with lime, garlic, and smoky spices, grilled to perfection for a charred, juicy bite. The side dish steals the show with a vibrant black bean and avocado salad, bursting with fresh cherry tomatoes, creamy avocado, sweet corn, and a hint of heat from jalapeños. Tossed in a tangy lime dressing and topped with chopped cilantro, this dish is a delicious balance of spice, zest, and freshness. Ready in just 35 minutes (plus marinating time), it’s a healthy, gluten-free meal that’s sure to impress your family or friends.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped)
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 1 large Avocado (diced)
- 0.25 cup Red onion (diced)
- 0.5 cup Corn (cooked, fresh or canned, drained)
- 1 small Jalapeño (finely diced, seeds removed for less heat)
- 2 tablespoons Extra lime juice (for salad)
- 1 tablespoon Olive oil (for salad dressing)
- 0.25 teaspoon Salt (for salad)
- 0.25 teaspoon Black pepper (for salad)
Instructions
In a medium mixing bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, paprika, salt, and black pepper to create the marinade.
Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 3 hours for more flavor.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
While the chicken is cooking, prepare the black bean and avocado salad. In a large bowl, combine black beans, cherry tomatoes, diced avocado, red onion, corn, and jalapeño.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
Sprinkle chopped cilantro over the salad as a garnish.
Slice the grilled chicken breasts and serve alongside the black bean and avocado salad. Optionally, garnish with additional lime wedges for added zest.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 14.4 g | ||
| Protein | 239.0 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2456 mg | 52% | |
*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.
