A flavorful grilled chicken dish marinated in lime and spices, topped with a fresh avocado mixture.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 large chicken breasts (about 1.5 pounds)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/2 cup corn (canned or frozen)
1/2 teaspoon red pepper flakes (optional)
Instructions
In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
In a large resealable bag or shallow dish, combine lime juice, olive oil, and chopped cilantro. Add the seasoned chicken breasts, seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
In a medium bowl, combine diced avocado, cherry tomatoes, red onion, corn, and red pepper flakes (if using). Gently toss to combine.
Serve the sliced chicken topped with the avocado mixture.
Notes
For a smoky flavor, add a teaspoon of smoked paprika to the spice mix.
Substitute the chicken with shrimp or tofu for a different protein option. Adjust grilling time accordingly.