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Fiesta Lime Chicken with Avocado

Fiesta chicken with lime-marinated grilling for juicy, flavorful breasts. Finish with fresh avocado slices, pico de gallo, and a squeeze of lime for a bright, Mexican-American main dish.
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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
  

Lime-marinated chicken
  • 4 chicken breasts Use even-thickness breasts for consistent grilling.
  • 0.25 cup lime juice Fresh lime juice gives the best flavor.
  • 2 tbsp olive oil Helps the marinade cling and promotes browning.
  • 2 garlic, minced Minced garlic distributes flavor throughout the marinade.
  • 1 tsp cumin Warm, earthy spice for the fiesta style profile.
  • 1 tsp chili powder Adds mild heat and color to the marinade.
  • 0.5 tsp salt Adjust to taste.
  • 0.5 tsp pepper Adjust to taste.
Fresh topping
  • 2 avocados, sliced Slice just before serving to keep them from browning.
  • 1 pico de gallo Use store-bought or homemade.
  • 0.25 cup cilantro Chopped cilantro adds fresh herbal notes.
  • 2 lime wedges For serving and extra brightness.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper, then add the chicken breasts to coat evenly. Marinate for 1-4 hours in the refrigerator, with a quick stir halfway through so the surface stays coated.
Grill until cooked through
  1. Preheat the grill or grill pan until hot and set up a sheet pan nearby for resting. Grill the chicken for 6-7 minutes per side until cooked through, turning only once to build grill marks and prevent drying.
Top and finish
  1. Transfer the chicken to a clean plate and let it rest briefly so juices settle before topping. Top each breast with sliced avocados and spoon over pico de gallo.
  2. Garnish with chopped cilantro and serve with lime wedges for squeezing right before the first bite.

Notes

Pro tip: aim for chicken breasts of similar thickness so they cook in the same time window on the grill. Store leftovers in an airtight container in the refrigerator for up to 3 days; keep avocado topping separate and assemble fresh if possible. Freezing: freeze cooked chicken only for up to 2 months, then thaw and reheat; add fresh toppings after reheating. For a lighter option, use half the olive oil while keeping the marinade spices the same.