Fiesta Lime Chicken with Avocado Salsa

Ingredients

• 1 pound chicken breasts, pounded to an even thickness

For the Fiesta Lime Rub

• 2 tablespoons olive oil
• 2 tablespoons 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

For the Avocado Salsa

• 2 medium avocados, ripe but firm, chopped
• 1 cup cherry tomatoes, quartered OR 2 Roma tomatoes, seeded and chopped
• Fresh corn from 1 ear of 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 1/4 tsp garlic powder)
• 2 tablespoons lime juice
• 1/4 tsp each: ground cumin, salt
• 1/8 tsp pepper (or more to taste)

Directions
Fiesta Lime Chicken

1. In a small bowl, whisk together Fiesta Lime Rub ingredients. Rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.
2. Stovetop: Heat a grill pan or skillet over medium-high heat. Add chicken and cook undisturbed for 3-5 minutes, or until browned on one side. Turn, cover, reduce heat to medium and cook for 5-7 minutes more, or until cooked through. Let rest 5 minutes before slicing.
3. Grilling: Preheat grill to medium heat, 375-450°F. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest 5 minutes before slicing.

Avocado Salsa

1. Toss all ingredients except avocados in a large bowl. Chill for 30 minutes up to 24 hours. Before serving, gently fold in avocados. Add additional salt, pepper, and jalapeno seeds for more heat if desired.

Enjoy