Fiesta Lime Chicken Avocado Salsa (Printable Version)

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts, pounded to even thickness

→ Fiesta Lime Rub

02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice (about 1 lime)
04 - Zest from 1 lime
05 - 1 teaspoon chili powder
06 - 1 teaspoon brown sugar
07 - 3/4 teaspoon salt
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/4-1/2 teaspoon chipotle chili powder, optional for extra heat
13 - 1/4 teaspoon ground black pepper

→ Avocado Salsa

14 - 2 medium ripe but firm avocados, chopped
15 - 1 cup cherry tomatoes, quartered or 2 Roma tomatoes, seeded and chopped
16 - Kernels from 1 ear fresh sweet corn
17 - 1/3 cup finely chopped red onion
18 - 1/2 medium red bell pepper, chopped
19 - 1 jalapeño pepper, deseeded and diced (seeds reserved for adjustable heat)
20 - 2 tablespoons finely chopped fresh cilantro
21 - 1 garlic clove, minced or 1/4 teaspoon garlic powder
22 - 2 tablespoons freshly squeezed lime juice
23 - 1/4 teaspoon ground cumin
24 - 1/4 teaspoon salt
25 - 1/8 teaspoon ground black pepper, or more to taste

# How to Make It:

01 - In a small bowl, thoroughly combine olive oil, lime juice, lime zest, chili powder, brown sugar, salt, ground cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and black pepper. Evenly rub the mixture over both sides of the chicken breasts. Allow to marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 8 hours; return to room temperature before cooking.
02 - Preheat a lightly oiled grill pan or skillet over medium-high heat. Once hot, place chicken in the pan and cook undisturbed for 3–5 minutes until deeply browned. Flip, cover, reduce heat to medium, and cook an additional 5–7 minutes or until internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes before slicing. Drizzle with extra lime juice if desired.
03 - Preheat grill to medium heat (375–450°F / 190–232°C) and oil the grates. Grill chicken undisturbed for 5–7 minutes per side until cooked through but still juicy, reaching an internal temperature of 165°F (74°C). Remove and rest 5 minutes before slicing.
04 - In a large bowl, combine cherry tomatoes (or Roma tomatoes), corn kernels, red onion, red bell pepper, jalapeño, cilantro, garlic, lime juice, ground cumin, salt, and pepper. Cover tightly with plastic wrap and chill for up to 24 hours. Just before serving, gently fold in chopped avocados. Taste and adjust salt, black pepper, and desired level of jalapeño heat.
05 - Arrange sliced chicken on plates and spoon avocado salsa over the top. Serve immediately for optimal freshness.

# Additional Tips:

01 - For the most robust flavor, allow the chicken to marinate as long as possible, up to 8 hours. If using extra-large chicken breasts, slice horizontally into fillets for more even cooking.
02 - Avocado salsa is best prepared just before serving to prevent browning. If storing, press plastic wrap directly onto the surface and refrigerate for up to 24 hours.
03 - If avocados begin to brown, they remain safe to eat but will have oxidized color; blend into a dressing or dip if preferred.

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