The moment I saw this recipe, I knew I had to make it. Boy was I not disappointed. So good!

Fiesta Lime Chicken with Avocado Salsa is a flavorful and vibrant dish that brings a taste of Mexican-inspired cuisine to your table. This dish combines zesty lime-marinated chicken with a fresh and creamy avocado salsa, creating a delightful harmony of flavors and textures. This recipe is perfect for those who crave a burst of citrusy tang paired with the smoothness of avocado. It's not just delicious, but also a healthy option that's sure to impress family and friends. The origins of this dish can be traced back to the rich culinary traditions of Mexico, which often feature bold flavors and fresh ingredients.

This Fiesta Lime Chicken pairs wonderfully with a variety of sides. Consider serving it with a side of cilantro-lime rice, which complements the citrusy notes of the chicken. A fresh, crunchy salad with a light vinaigrette would add a refreshing element to your meal. You can also serve it with some warm tortillas for a more traditional approach, allowing your guests to create their own wraps. Don't forget a dollop of sour cream or a sprinkle of cheese to finish off the dish perfectly.

Servings: 4

4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ripe avocados, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste

1. In a small bowl, whisk together the lime juice, olive oil, garlic, ground cumin, smoked paprika, salt, and black pepper to create the marinade.

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.

3. Preheat your grill or grill pan over medium-high heat.

4. Remove the chicken from the marinade and discard the leftover marinade.

5. Grill the chicken for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.

6. While the chicken is grilling, prepare the avocado salsa by combining the diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl. Gently mix and season with salt and pepper to taste.

7. Once the chicken is cooked, let it rest for a few minutes before slicing.

8. Serve the grilled chicken topped with the fresh avocado salsa.

For a spicier kick, you can add some extra chopped jalapeños or a splash of hot sauce to the avocado salsa. If you prefer a creamier salsa, mix in some diced mango or pineapple for a sweet contrast to the lime. For a dairy-free option, you can substitute coconut yogurt for sour cream when serving. Additionally, this recipe can be adapted for oven-baking by cooking the chicken at 400°F (200°C) for 20-25 minutes, depending on thickness, instead of grilling.