This Chili Lime Chicken with Avocado Feta Salsa is perfectly balanced with tender and juicy chicken, warm spices and fresh citrus. The avocado feta salsa is the perfect cooling compliment to the spice of the chicken. Best of all, it can be made in less than 30 minutes.
Ingredients notes
This Chili Lime Chicken with Avocado Feta Salsa recipe is incredibly versatile and easy to mix and match based on what you have on hand, and by personal preference.
- Chicken - For this recipe I used boneless skinless chicken breast. You can also use chicken things or even a full roaster chicken
- Feta - If you are not a fan of feta cheese, you can use any cheese you prefer. Some of my favorites for this recipe are cotija, goat cheese, Manchego, and sharp extra white cheddar.
- Cilantro - If you are team "no cilantro", you can substitute parsley or even chives (Check out this Cilantro Lime Cauliflower Rice Recipe)
- Limes - While lime juice definitely goes best with this recipe, you could also use lemon juice, fresh orange juice, or even red wine vinegar, or a splash of apple cider vinegar
- Red Onion - If raw red onion is too pungent for you, you can always substitute shallots, green onions, or even sweet white onion.
Frequently Asked Questions
You can cook the chicken by any method you prefer - pan-seared, grilled, roasted, baked, slow cooker, InstantPot etc. This is my favorite grill pan.
If you have the time, I recommend marinating the chicken for 4-5 hours. Since this marinade has lime juice (an acid in it), I don't recommend going much longer that that.
We don't typically have any leftovers when I make this. BUT, if I did, I would mash up the avocado feta salsa to make a guacamole and use the leftover chicken to make chicken taco bowls. I would pile all of that on top of some Mexican Cauliflower Rice, and top with with sour cream, cheese, and salsa.
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Chili Lime Chicken with Avocado Feta Salsa
- Total Time: 35 minutes
- Yield: 4 Servings
Description
This Chili Lime Chicken with Avocado Feta Salsa is perfectly balanced with tender and juicy chicken, warm spices and fresh citrus. The avocado feta salsa is the perfect cooling compliment to the spice of the chicken. Best of all, it can be made in less than 30 minutes.
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken breasts (4 total)
- juice of ½ lime
- 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon cumin (I use this brand of organic seasoning)
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
For the Avocado Feta Salsa
- 1 ripe avocado, peeled, pitted, and cubed
- 1 roma tomato, diced
- ¼ cup chopped red onion
- ¼ cup chopped artichoke hearts
- ¼ cup capers
- 1 tablespoon chopped fresh cilantro
- 3 cloves garlic, minced
- ⅓ cup crumbled feta cheese
- 3 tablespoons avocado oil
- juice of ½ lime
- sea salt and black pepper, to taste
Instructions
For the Avocado Feta Salsa
- In a large bowl, combine all of the ingredients and lightly toss until well combined. If time allows, refrigerate the salsa for at least one hour before serving. Doing this will allow all of the vibrant flavors in this salsa to really come together.
For the Chicken:
- Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
- In a large bowl, combine the lime juice, olive oil, garlic, and cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Whisk to thoroughly mix.
- Toss the chicken breasts in the marinade until evenly coated. (If time allows, let the chicken marinate in the sauce for a few hours)
- Place the chicken breasts on the pre-heated grill, pour over any marinade that is left in the bowl. Grill the chicken until it is cooked all the way through or if you are using a thermometer, until it has an internal temperature of 165°F. Top with Avocado-Feta Salsa, and enjoy!
Notes
- net carbs per serving: 4g
- Cooking: If you do not have a grill pan, or don't want to fire up the outdoor grill, this can also be pan-seared, baked, or even air-fried.
- Storage: Store leftover chicken in the refrigerator for up to 4 days. The salsa is best eaten right away.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Chicken Recipes
- Method: Grilling
- Cuisine: Mexican
**This recipe was originally published on Peace Love and Low Carb on March 20, 2012 and was updated and republished on February 26, 2021**
Annette says
This is outstanding! I love it in the summer and also serve with fresh corn on the cob. All my guests love it when I serve it. Double the recipe for larger group. I brown the chicken breasts in a pan for 4 minutes on a side then cook in oven at 400 degrees for 20 minutes.
Jen says
Absolutely delicious! I did leave the artichokes and capers out of the salsa, but this was loved by everyone tonight!
Kelly says
In all honesty, I cannot say enough about this recipe!! It is one of the tastiest things I've ever had. The entire family is obsessed with it, and who can blame them? I want to make this every night -- it's my new favorite!
Riley says
This is such an awesome recipe! It has become a staple in our home.
Candice says
We just made this last night and loved loved loved it!!!
Elly says
All the Yesss!! So good, flavorful and satisfying. Hits ALL the Mexican flavor wants! Also good with peppers onions and mushrooms for fajitas!
Jean says
This was a hit with whole family.
Anonymous says
I love this recipe! It's super easy to make but guest worthy!
Sara Heerema says
I made this tonight and loved it! Next time I will omit the artichokes though, didn't like the texture in the salsa. Thanks for an amazing recipe!!