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Fiesta Lime Chicken with Avocado

Fiesta lime chicken with avocado features a bright lime-oil garlic marinade and a quick grill for juicy, cooked-through breasts. Finish with sliced avocado, pico de gallo, and fresh cilantro for a zesty Mexican grilling-style main.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts
  • 0.25 cup lime juice
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp pepper
Topping
  • 2 avocados, sliced
  • 0.5 cup pico de gallo
  • 2 tbsp cilantro
  • 0.5 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate
  1. Combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper, then add chicken breasts and coat well. Marinate for 1-4 hours so the surface turns glossy with the lime marinade.
Grill
  1. Preheat the grill or a grill pan to medium-high heat, then place chicken on the grates. Grill for 6-7 minutes per side until cooked through, with clear juices and light grill marks visible.
Top and serve
  1. Remove the chicken from the heat and top each piece with sliced avocado and pico de gallo. The avocado should sit fresh on top with visible chunks and vibrant red-green pico.
  2. Finish with cilantro and serve with lime wedges on the side. Garnish should look bright and fresh, with lime wedges ready for squeezing.

Notes

For best flavor and juiciness, marinate the chicken in a covered container and flip once halfway through. Refrigerate leftovers in an airtight container up to 3 days; the cooked chicken can be frozen up to 2 months (add avocado and pico after reheating for best texture). If you want a lower-sodium option, use a reduced-salt seasoning mix for the marinade and keep the toppings as written.