Ingredients
Chicken:
- 1 pound chicken breasts (pounded evenly)
- 2 tbsp olive oil
- 2 tbsp lime juice
- Zest of 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- ¾ tsp salt
- ½ tsp each: cumin, smoked paprika, onion powder, garlic powder
- ¼–½ tsp chipotle chili powder (optional)
- ¼ tsp pepper
Avocado Salsa:
- 2 ripe but firm avocados (diced)
- 1 cup cherry tomatoes (quartered) or 2 Roma tomatoes (chopped)
- Kernels from 1 ear sweet corn
- ⅓ cup finely chopped red onion
- ½ red bell pepper (chopped)
- 1 jalapeño (diced, seeds optional)
- 2 tbsp chopped cilantro
- 1 garlic clove (minced)
- 2 tbsp lime juice
- ¼ tsp cumin
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Mix rub and coat chicken. Marinate for 30 minutes to 8 hours.
- Cook chicken stovetop or grill until internal temperature reaches 165°F. Let rest before slicing.
- Mix salsa ingredients (excluding avocado), chill. Fold in avocado before serving.
- Slice chicken, top with salsa, and serve.
Notes
- Chicken and salsa can be prepped ahead; keep avocado separate until serving.
- Adjust heat with chipotle powder or jalapeño seeds.
- Bake chicken at 400°F for 20–25 minutes if preferred.
- Prep Time: 5 minutes (+ marinating)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg