For the Chicken:

1 pound chicken breasts, pounded to an even thickness

2 tablespoons olive oil

2 tablespoons lime juice (about 1 lime)

Zest of 1 lime

1 teaspoon chili powder

1 teaspoon brown sugar

¾ teaspoon salt

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

¼–½ teaspoon chipotle chili powder (optional for more heat)

¼ 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, kernels cut off

⅓ cup finely chopped red onion

½ red bell pepper, chopped

1 jalapeño pepper, diced, seeds separated

2 tablespoons finely chopped cilantro

1 garlic clove, minced (or ¼ teaspoon garlic powder)

2 tablespoons lime juice

¼ teaspoon ground cumin

¼ teaspoon salt

⅛ teaspoon pepper (or more to taste)

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In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, brown sugar, salt, cumin, paprika, onion powder, garlic powder, chipotle chili powder (if using), and pepper.
Rub the mixture evenly over both sides of the chicken breasts. Let it sit for 30 minutes at room temperature, or refrigerate for up to 8 hours for enhanced flavor.

Heat a grill pan or skillet over medium-high heat and lightly grease with oil.
Cook the chicken for 3-5 minutes on each side until browned and cooked through (internal temperature should reach 165°F).
Remove from the pan and let rest for 5 minutes before slicing.

Preheat the grill to medium heat (375-450°F).
Grill the chicken for 5-7 minutes per side until fully cooked (internal temperature should reach 165°F).
Remove from the grill and let rest for 5 minutes before slicing.

In a large bowl, combine all ingredients except for the avocados: tomatoes, corn, red onion, red bell pepper, jalapeño, cilantro, garlic, lime juice, cumin, salt, and pepper.
Gently fold in the avocados just before serving to keep them fresh and prevent mushiness. Taste and adjust seasoning.

Make It Spicy: Add extra jalapeños or hot sauce to the salsa for a fiery twist.

Swap Protein: Chicken can be swapped with shrimp, beef, or tofu for variety.

Serve in Tacos: Use this Fiesta Lime Chicken in tacos, burritos, or wraps for a fun twist.