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Plate of Lime Chicken with creamy avocado and lime wedges garnished beautifully

Lime Chicken with Avocado

A quick and vibrant chicken dish marinated in lime juice and chili powder, topped with fresh avocado and cilantro for a light, flavorful meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the marinade and chicken
  • 4 pieces boneless, skinless chicken breasts
  • 2 limes Juice of 2 limes (about 3 tablespoons) fresh lime juice is best for brightness
  • 1 tablespoon olive oil avocado oil works well at higher heat
  • 1 teaspoon chili powder swap smoked paprika and a pinch of cumin if preferred
  • Salt and pepper to taste reduce for a lower-sodium version
For serving
  • 1 piece avocado, diced choose ripe but firm for easy dicing
  • 1/4 cup cilantro, chopped

Method
 

Preparation
  1. In a medium bowl, whisk together lime juice, olive oil, chili powder, a pinch of salt, and some black pepper.
  2. Add the chicken and turn to coat both sides with the marinade. Cover and let sit for 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Cooking
  1. Preheat the grill to medium-high and oil the grates lightly so the chicken does not stick.
  2. Place the breasts on the grill and cook for 6 to 7 minutes per side. Use an instant-read thermometer to ensure the thickest part reaches 165°F (74°C).
  3. Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute.
Serving
  1. Top each breast with diced avocado and sprinkle with chopped cilantro before serving.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 6gProtein: 36gFat: 14gSaturated Fat: 2gSodium: 240mgFiber: 3gSugar: 1g

Notes

Refrigerate leftover chicken within two hours of cooking. Store in an airtight container for 3 to 4 days. Reheat gently in a low oven or skillet. Avocado does not freeze well; add fresh avocado when serving leftovers.

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