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Fiesta Lime Chicken with Avocado

Fiesta lime chicken with avocado features lime-marinated chicken grilled until juicy, then finished with fresh avocado and pico de gallo. Bright lime juice, cumin, and chili powder create a bold Mexican grilling flavor, topped with cilantro and lime wedges.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 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
  • 0.25 cup lime juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 tsp salt and pepper
Fresh toppings
  • 2 avocados, sliced
  • 1 Pico de gallo
  • 2 tbsp cilantro
  • 4 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Combine lime juice, olive oil, minced garlic, cumin, chili powder, and salt and pepper in a bowl, then add the chicken breasts and coat well. Marinate for 1-4 hours, turning once if you can, until the chicken looks evenly seasoned and glossy.
Grill until cooked through
  1. Preheat your grill to medium-high heat, then grill the marinated chicken for 6-7 minutes per side until cooked through. The chicken should release cleanly and show clear grill marks with juices running clear when cut.
Top and serve
  1. Move the chicken to a platter and top each breast with sliced avocados and pico de gallo. The avocado should sit slightly proud on top, with the pico de gallo adding a fresh, chunky layer.
  2. Finish with chopped cilantro and serve with lime wedges on the side. The garnish should look bright and fresh, and you should be able to squeeze lime over each bite.

Notes

For best flavor, marinate at least 1 hour and up to 4 hours in the refrigerator; keep the chicken covered. Refrigerate leftovers up to 3 days; freeze cooked chicken only (up to 2 months) and add fresh avocado/pico de gallo after reheating. For a lower-fat swap, use reduced-fat olive oil or reduce the olive oil to 1 tbsp while keeping the lime juice and spices the same.