| Recipe

⭐ Ingredients

Chicken

4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice and zest of 2 limes
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes (optional)

Avocado Salsa

2 ripe avocados, diced
1 small red onion, finely chopped
1 medium tomato, diced (seeds removed)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt and pepper, to taste

🔥 Instructions

1. Marinate the Chicken

In a bowl, whisk olive oil, lime juice & zest, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and red pepper flakes.
Add chicken breasts and coat well.
Marinate at least 30 minutes (up to 8 hours for best flavor).

2. Cook the Chicken

Grill: Cook over medium heat for 5–6 minutes per side until charred and cooked through.
Pan-sear: Heat a skillet over medium-high heat and cook 5–7 minutes per side.
Bake: 200°C / 400°F for 20–25 minutes.

3. Make the Avocado Salsa

Gently mix avocados, red onion, tomato, lime juice, cilantro, salt, and pepper.
Taste and adjust seasoning.

4. Serve

Top hot chicken with generous spoonfuls of avocado salsa
Garnish with extra lime wedges and cilantro

🍽️ Serving Ideas

With cilantro-lime rice
In tacos or burrito bowls
Alongside grilled corn or roasted veggies

💡 Tips

Pound chicken evenly for juicy, even cooking
Add honey (1 tsp) to the marinade for a sweet-heat twist
Sprinkle crumbled queso fresco or feta on top for extra flavor