Ingredients
Scale
- 1 pound chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lime
- 1 tsp chili powder
- 1 tsp brown sugar
- 3/4 teaspoon salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1–4 1/2 teaspoon chipotle chili powder (optional)
- 1/4 teaspoon pepper
- 2 medium avocados (chopped)
- 1 cup cherry tomatoes (quartered or 2 Roma tomatoes (seeded, chopped))
- Fresh corn from 1 ear of sweet corn
- 1/3 cup finely chopped red onion
- 1/2 red bell pepper (chopped)
- 1 jalapeño pepper (diced, seeds separated)
- 2 tablespoons finely chopped cilantro
- 1 garlic clove (minced or 1/4 tsp garlic powder)
- 2 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (or more to taste)
Instructions
- In a mixing bowl, whisk together olive oil, lime juice, lime zest, and all spices until combined.
- Marinate the chicken breasts in the mixture for at least 30 minutes in the refrigerator.
- In a skillet over medium-high heat, cook the marinated chicken for about 5 minutes on each side or until fully cooked.
- While the chicken cooks, combine diced avocados and other salsa ingredients in a separate bowl.
- Serve the cooked chicken topped with Avocado Salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with salsa (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg