Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon lime zest
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and freshly ground black pepper, to taste
For the Avocado Salsa:
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ red onion, finely chopped
½ jalapeño pepper, seeded and finely chopped (optional for heat)
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and pepper, to taste
Instructions:
Chicken Marinade:
In a bowl, whisk together olive oil, lime juice, lime zest, and spices. Add chicken and coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours for more flavor.
Marinating Time: 30 minutes – 4 hours
Cook the Chicken:
Preheat oven to 400°F (200°C). Grease a baking dish. Remove chicken from marinade and discard marinade. Place chicken in the dish and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Cooking Time: 25 minutes
Make the Avocado Salsa:
While chicken bakes, combine avocado, cherry tomatoes, red onion, jalapeño, and cilantro in a bowl. In another bowl, whisk lime juice, olive oil, salt, and pepper. Drizzle over salsa and toss gently.
Prep Time: 10 minutes
Serve It Up:
Let the chicken rest for a few minutes, then slice. Serve over a generous helping of avocado salsa and enjoy every zesty bite!
Resting Time: 5 minutes
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 10 minutes
Calories: 430 kcal
Servings: 4 servings
