1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work well and stay juicier. Adjust cooking time slightly, as thighs may take a minute or two longer.

2. How do I keep the avocado salsa from browning?

Store it in an airtight container with plastic wrap pressed directly on the surface. The salsa stays fresh for 1–2 days, but browning doesn’t mean it’s bad—just stir it up!

3. What’s the best way to pound chicken evenly?

Place chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even ½-inch thickness.

Lime Chicken with Avocado: Best Mexican Memorial Day Dinner Party

Name: Lime Chicken with Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Healthy / Mexican-Inspired
Ingredients: — The Chicken & Marinade —; 1.5 lbs (700g) boneless, skinless chicken breasts; 2 tablespoons olive oil; ¼ cup fresh lime juice (approx. 2 limes); 1 tablespoon lime zest; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; — The Avocado Salsa —; 2 ripe avocados, diced; ¼ cup red onion, finely diced; 1 large tomato (or 1 cup cherry tomatoes), diced; ¼ cup fresh cilantro, chopped; 1 tablespoon fresh lime juice; Salt and pepper to taste

Ingredients

— The Chicken & Marinade —

1.5 lbs (700g) boneless, skinless chicken breasts

2 tablespoons olive oil

¼ cup fresh lime juice (approx. 2 limes)

1 tablespoon lime zest

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

— The Avocado Salsa —

2 ripe avocados, diced

¼ cup red onion, finely diced

1 large tomato (or 1 cup cherry tomatoes), diced

¼ cup fresh cilantro, chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Instructions

1. **Prep Chicken:** If the chicken breasts are thick, pound them to an even ½-inch thickness or slice them horizontally into cutlets. This ensures even cooking.

2. **Marinate:** In a small bowl or zip-lock bag, whisk together the olive oil, ¼ cup lime juice, lime zest, garlic, cumin, paprika, salt, and pepper. Add the chicken and toss to coat. Let marinate for 15–30 minutes. (Do not leave it longer than 2 hours or the acid will make the meat tough).

3. **Make Salsa:** While the chicken marinates, combine the diced avocados, red onion, tomato, cilantro, and 1 tablespoon lime juice in a medium bowl. Season gently with salt and pepper. Toss carefully to avoid mashing the avocado. Set aside.

4. **Cook Chicken:** Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil.

5. Remove chicken from the marinade (discard excess liquid) and place in the hot pan. Cook for 5–6 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

6. **Rest:** Remove chicken from the pan and let it rest on a plate for 5 minutes. This keeps the juices inside.

7. **Serve:** Top each chicken breast generously with the avocado salsa and serve immediately with lime wedges.

Notes

Avocado Tips: To keep the avocado from turning brown, make sure it is tossed well in the lime juice. It’s best to make the salsa right before serving.

Cooking Method: This recipe works great on an outdoor grill as well! Grill over medium-high heat for about 4-5 minutes per side.

Spice It Up: Add a diced jalapeño to the salsa for a spicy kick.

Storage: Store the cooked chicken and the salsa separately. The chicken keeps for 4 days; the salsa is best eaten within 24 hours.

Author: Anna Lovae
Prep Time: 15
Cook Time: 15
Category: Dinner
Method: Stovetop / Grill
Cuisine: Healthy / Mexican-Inspired