Description
This vibrant Avocado Chili Lime Grilled Chicken combines zesty marinaded chicken with a fresh chunky avocado topping for a perfect balance of flavors. The tender chicken cutlets are infused with lime and spices, then topped with creamy avocados for a nutritious, protein-rich meal that’s both refreshing and satisfying.
Ingredients
Units
Scale
Chicken + Chili Lime Marinade
- 2 lbs chicken breasts, trimmed
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 1 tbsp dried basil
- 1 tsp ground coriander
- 1 tsp salt
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Chunky Avocado Topping
- 4 avocados, halved, peeled, pitted, diced
- 2 tbsp fresh cilantro, chopped
- 3 tsp lime juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Prepare the Chicken Cutlets
Slice the chicken breasts horizontally to create 8 thin cutlets. This technique ensures they cook faster and more evenly, resulting in juicier chicken that absorbs the marinade flavors more effectively. - Marinate the Chicken
Place your chicken cutlets in a gallon Ziploc bag with all ingredients for the Chili Lime Marinade. Seal the bag tightly, squeezing out any excess air to ensure the chicken is fully coated. Let the chicken marinate in the refrigerator for at least one hour and up to 12 hours for best flavor development. - Cook the Chicken
Grill or sauté chicken depending on your preference. Both methods will result in delicious chicken, but each offers a slightly different flavor profile. - Grilling Method
Remove each chicken cutlet from the marinade bag and place on a hot grill over medium heat. Grill chicken, turning occasionally, until completely cooked through (internal temperature of 165°F). For perfect grill marks, try to only flip the chicken once. Grilling time is typically around 9 to 10 minutes total, but varies depending on the thickness of your chicken and grill temperature. - Stovetop Method
Add 2 tablespoons of olive oil to a skillet and heat over medium-high heat until hot. Add chicken cutlets in a single layer, ensuring they don’t overlap. Cook for about 5 minutes, then flip. Continue cooking for 4-5 minutes, flip once more, and cook an additional 4-5 minutes, or until chicken is cooked through and juices run clear. - Prepare the Avocado Topping
While chicken is cooking, combine diced avocado, chopped cilantro, lime juice, salt, and garlic powder in a bowl. Stir gently to mix without mashing the avocados. Taste and adjust seasonings as desired for a perfectly balanced topping. - Serve
Once chicken is fully cooked, place cutlets on plates and top each with a generous portion of the Chunky Avocado Topping. Serve immediately while warm.
Notes
- For maximum flavor, marinate the chicken overnight.
- The avocado topping is best made just before serving to prevent browning.
- You can add a pinch of cayenne pepper to the marinade for extra heat.
- Leftover chicken (without avocado topping) can be stored in the refrigerator for up to 3 days.
- For a complete meal, serve with cauliflower rice, quinoa, or a side salad.
- If you don’t have fresh lime juice, bottled can work but fresh provides better flavor.
Nutrition
- Serving Size: 1 chicken cutlet with topping
- Calories: 375kcal
- Sugar: 1g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 73mg
