Too hot to turn on the oven? This Cilantro Lime Chicken is for you. It is fresh, bright, and perfect for those warm summer evenings.
You can have this high-protein meal on the table in just 30 minutes. It delivers bold flavors without any of the stress. Your family will love the creamy avocado salsa on top!
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. It uses simple ingredients you likely already have in your kitchen. The chicken stays juicy while the lime adds a refreshing zing.
It is naturally low-carb and packed with healthy fats. This makes it perfect for a healthy reset after a long weekend. You get restaurant-quality flavor with very little cleanup.
Simple Method
Making this dish is incredibly straightforward. You simply whisk a quick marinade and let the chicken soak. Then, you sear it until perfectly golden brown.
While the chicken cooks, you toss together the fresh salsa. Even if you are a beginner, you can do this. It is practically foolproof and always tastes amazing.
Ingredients You’ll Need
These ingredients are mostly fresh produce and pantry staples at their best.
- 4 boneless skinless chicken breasts (approximately 6oz each)
- 0.25 cup fresh lime juice
- 0.25 cup extra virgin olive oil
- 0.33 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 ripe Hass avocados, 1cm dice
- 0.25 cup red onion, 3mm brunoise
- 1 tablespoon fresh lime juice (for salsa)
- 2 tablespoons fresh cilantro, chopped (for salsa)
Step-by-Step
- In a non-reactive bowl, whisk 0.25 cup lime juice, olive oil, 0.33 cup cilantro, minced garlic, cumin, salt, and pepper to create a marinade emmulsion.
- Place chicken breasts in the marinade, ensuring full surface contact, and refrigerate for 15 to 30 minutes to allow acid penetration.
- Preheat a cast-iron skillet or grill to 400 degrees Fahrenheit (204 degrees Celsius).
- Remove chicken from marinade and sear for approximately 6 to 7 minutes per side until the internal temperature reaches a safe 165 degrees Fahrenheit (74 degrees Celsius).
- While chicken cooks, combine diced avocados, brunoise red onion, 1 tablespoon lime juice, and remaining cilantro in a chilled bowl; toss gently to avoid oxidizing or crushing the avocado structure.
- Transfer cooked chicken to a resting board for 5 minutes to allow muscle fibers to relax and redistribute juices.
- Slice chicken against the grain if desired and top with a 0.5 cup portion of avocado salsa before immediate service.
Best Ways to Enjoy It
Serve this chicken warm with a big squeeze of extra lime juice. It pairs beautifully with fluffy white rice or a simple side salad. You could even slice the chicken for fresh summer tacos.
Set the table outside and enjoy the fresh air. This meal feels like a treat but is so easy. It is the perfect way to end a busy day.
Keep It Fresh
Store any leftover chicken in an airtight container for 3 days. The avocado salsa is best enjoyed immediately after making. Avocado tends to brown if it sits too long in the fridge.
To reheat, use a skillet over medium heat for 5 minutes. This helps keep the chicken tender and juicy. Avoid the microwave if you want to keep that nice sear.
Recipe Tips
- Don’t skip the 5-minute resting time for the chicken.
- Use ripe but firm avocados for the best salsa texture.
- Pat the chicken dry before marinating for a better sear.
- Whisk the marinade well to help the flavors blend together.
- Make the salsa while the chicken rests to save time.
- Add a pinch of red pepper flakes for a little heat.
Ways to Switch It Up
- Swap the chicken for shrimp for a faster cooking time.
- Add diced mango to the salsa for a sweet summer twist.
- Use lemon juice if you run out of fresh limes.
- Serve over cauliflower rice for a very low-carb meal.
Common Questions
Can I marinate the chicken overnight?
I do not recommend marinating for more than 2 hours. The lime juice is acidic and can make the chicken mushy. 30 minutes is the perfect amount of time.
What if I don’t have a cast-iron skillet?
You can use any heavy-bottomed pan or an outdoor grill. The goal is high, even heat to get that golden crust. Just make sure your pan is nice and hot.
I hope this fresh chicken dish brings a little sunshine to your dinner table. It is so rewarding to cook something this healthy and delicious so quickly. Enjoy every bite!
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts (approximately 6oz each)
- 0.25 cup fresh lime juice
- 0.25 cup extra virgin olive oil
- 0.33 cup fresh cilantro, finely chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 ripe Hass avocados, 1cm dice
- 0.25 cup red onion, 3mm brunoise
- 1 tablespoon fresh lime juice (for salsa)
- 2 tablespoons fresh cilantro, chopped (for salsa)
Instructions
- In a non-reactive bowl, whisk 0.25 cup lime juice, olive oil, 0.33 cup cilantro, minced garlic, cumin, salt, and pepper to create a marinade emmulsion.
- Place chicken breasts in the marinade, ensuring full surface contact, and refrigerate for 15 to 30 minutes to allow acid penetration.
- Preheat a cast-iron skillet or grill to 400 degrees Fahrenheit (204 degrees Celsius).
- Remove chicken from marinade and sear for approximately 6 to 7 minutes per side until the internal temperature reaches a safe 165 degrees Fahrenheit (74 degrees Celsius).
- While chicken cooks, combine diced avocados, brunoise red onion, 1 tablespoon lime juice, and remaining cilantro in a chilled bowl; toss gently to avoid oxidizing or crushing the avocado structure.
- Transfer cooked chicken to a resting board for 5 minutes to allow muscle fibers to relax and redistribute juices.
- Slice chicken against the grain if desired and top with a 0.5 cup portion of avocado salsa before immediate service.
