This Cilantro Lime Chicken with Avocado Salsa is a zesty, vibrant dish featuring marinated grilled or pan-seared chicken topped with a creamy, refreshing avocado salsa. It’s quick, healthy, and perfect for both casual dinners and entertaining.
Author:Laura
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Grilling or Pan-Searing
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts or thighs
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 jalapeño, minced (optional)
1 tablespoon fresh lime juice (for salsa)
2 tablespoons fresh cilantro, chopped (for salsa)
Instructions
In a mixing bowl, whisk together chopped cilantro, lime juice, olive oil, minced garlic, cumin, salt, and pepper to create the marinade.
Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat a grill or skillet over medium-high heat.
Remove the chicken from the marinade and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
While the chicken cooks, prepare the avocado salsa by combining diced avocados, halved cherry tomatoes, finely chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Toss gently.
Once the chicken is cooked, let it rest for 5 minutes before slicing.
Serve the chicken topped with generous spoonfuls of avocado salsa.
Notes
Marinate chicken for no more than 2 hours to avoid over-tenderizing.
Grill or pan-sear the chicken for best flavor.
Serve salsa fresh for best texture; don’t reheat it.
For a spicier dish, increase the amount of jalapeño or add chili flakes.
Make it into tacos by slicing the chicken and serving in tortillas.