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Fiesta Lime Chicken with Avocado Corn Salsa

Juicy, smoky grilled chicken breasts topped with a fresh, vibrant avocado, cherry tomato, and charred corn salsa. A high-protein, clean-eating Mediterranean favorite!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken & Marinade:
  • 4 boneless skinless chicken breasts (pounded to an even thickness)
  • 2 tbsp extra virgin olive oil
  • Juice and zest of 2 large limes
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp onion powder
  • Sea salt and freshly ground black pepper to taste
For the Avocado Corn Salsa:
  • 2 ripe but firm avocados diced
  • 1 cup cherry tomatoes quartered
  • 1 cup sweet corn kernels fresh charred or thawed
  • ¼ cup red onion finely chopped
  • ¼ cup fresh cilantro finely chopped
  • Juice of 1 lime
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

Marinate:
  1. Whisk together extra virgin olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, onion powder, salt, and pepper. Coat the pounded chicken breasts thoroughly and refrigerate for 30 minutes.
Make Salsa Base:
  1. Combine quartered cherry tomatoes, charred corn, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper. Chill until ready to serve, holding off on adding the avocado.
Grill
  1. Preheat grill or grill pan to medium-high heat (400°F). Cook chicken for 5–7 minutes per side until fully cooked and an internal temperature reaches 165°F (74°C). Rest for 5 minutes under foil.
Assemble:
  1. Gently fold diced avocado into the chilled corn salsa base right before serving. Spoon generously over the warm grilled chicken and serve immediately.

Notes

  • Do not add avocado to the salsa ahead of time to prevent oxidation and browning.
  • Store leftover chicken and salsa in separate airtight containers in the refrigerator for up to 3 days.