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Fiesta Lime Chicken with Avocado

Fiesta lime chicken with avocado features lime-marinated chicken that’s grilled until juicy, then finished with sliced avocado and fresh pico de gallo. Bright citrus flavor meets creamy avocado and fresh toppings for a Mexican-American main dish.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 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 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 tsp salt and pepper
Fresh avocado topping
  • 2 avocados, sliced
  • 1 pico de gallo
  • 2 tbsp cilantro
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper, then add chicken breasts and coat well. Let the chicken marinate for 1-4 hours in the refrigerator, covered, until the surface looks glossy and infused with color.
Grill until cooked through
  1. Preheat the grill to medium-high heat and place marinated chicken on the grates. Grill for 6-7 minutes per side until the chicken is cooked through and has distinct grill marks.
Top and finish
  1. Move the grilled chicken to serving plates and top each piece with sliced avocado and pico de gallo. Add fresh cilantro over the top so it looks green and vibrant.
  2. Finish with lime wedges on the side and serve immediately while the chicken is hot and the toppings look fresh. Squeeze lime over each portion just before eating for extra brightness.

Notes

Pro tip: Marinate the chicken in a shallow dish so each breast stays in contact with the lime mixture, then let it drain briefly before grilling to prevent flare-ups. Refrigerate leftovers in an airtight container for up to 3 days; the avocado topping is best added fresh when reheating. Freezing is not recommended for the finished dish, but you can freeze grilled chicken (without toppings) up to 2 months. For a lighter option, use reduced-sodium pico de gallo and reduce olive oil slightly to 1 tbsp while keeping the lime juice the same.