Ingredients

1 pound chicken breasts pounded to an even thickness

Fiesta Lime Rub

2 tablespoons olive oil

2 tablesoons lime juice (about 1 lime)

Lime zest from 1 lime

1 tsp EACH chili powder, brown sugar

3/4 teaspoon salt

1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder

1–4-1/2 teaspoon chipotle chili powder optional for more heat

1/4 teaspoon pepper

Avocado Salsa

2 medium avocados ripe but firm chopped

1 cup cherry tomatoes, quartered OR 2 Roma tomatoes seeded, chopped

fresh corn from 1 ear sweet corn

1/3 cup finely chopped red onion

1/2 red bell pepper chopped

1 jalapeno pepper diced, seeds separated

2 tablespoons finely chopped cilantro

1 garlic clove, minced or ¼ tsp garlic powder

2 tablespoons lime juice

1/4 tsp EACH ground cumin, salt

1/8 tsp pepper or more to taste

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Instructions

Fiesta Lime Chicken

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* Prepare Avocado Salsa during this time (instructions below).

STOVETOP DIRECTIONS

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Grease and heat an indoor grill pan or skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.

GRILLING DIRECTIONS

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)

Remove chicken from grill and let rest 5 minutes before slicing.

Avocado Salsa

Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.

When ready to serve, gently fold in avocados. Taste and add additional salt, pepper and add desired amount of jalapeno seeds for more heat (optional).

Notes

Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates. If you have extra large chicken breasts, slice them through the equator to create fillets.

STORAGE:

I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown. If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa. This will help decrease the speed at which the avocados brown due to oxidation. When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.

If you’re salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing. You can still eat it or you can add it all to a blender and create a salad dressing or dip.