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.
More low carb chicken recipes
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Chili Lime Chicken with Avocado Feta Salsa
- Total Time: 35 minutes
- Yield: 4 Servings 1x
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
Nutrition
- Serving Size: 1 chicken breast and ¼ of the salsa
- Calories: 347
- Fat: 10g
- Carbohydrates: 4g net
- Protein: 32g
**This recipe was originally published on Peace Love and Low Carb on March 20, 2012 and was updated and republished on February 26, 2021**
Deanna Pyszka says
OMG!! This was amazing! The only thing I left out was the capers. I didn't have those in the cupboard. Even my husband loved it and he's a "meat & potato" man. I can't wait to try the salsa (without artichokes and capers) on fish tacos.
Betsy says
I'm telling you, this is fabulous!! So much flavor, it's ridiculous. Fam loved it. Will make again and again. Don't skip the grill. Marinated 1hr+ and so tender. Cut thick chicken breasts through equator and took 2-3 min per side on hot hot grill, Yum!
Stacey says
I'm not a fan of avocados themselves but I do like the flavor it adds to salsas. Could I puree the salsa ingredients together or do you think that would ruin it?
Patty Dowiak says
My household isnt low carb, but this recipe looked so good I had to try it. It's now one of my go to meals.
We like to roll the chicken and salsa up in a tortilla and eat them that way. Delicious!!
Waterwoman says
I enjoy your blog and recipes, always a pleasure to read!
christina says
This dish is tooooo die for...trying to upload the plated photo.. thanks for an aamazing meal!!!!
Peace Love and Low Carb says
So happy you enjoyed it!
Lesley says
Had this for dinner last night. AMAZING! Now...do you have the Nutritional info on the chicken as opposed to the salsa? I can plug it all in but if you already have it...:)
Christine Marie says
Your blog is amazing and super inspirational. Thank you so much for helping make low carb cooking delicious, easy, and fun!
Kyndra Holley says
Thank you. Happy you like the recipes...
Cathy says
This was excellent. My husband kept saying it was bursting with flavor. I must say the salsa wasn't so appetizing in appearance (maybe my avocados were overripe and mushy in the salsa), but one bite told me it WAS appetizing! Definitely will make this again.
Annie says
I make this recipe fortnightly. It's full of flavour and ready in under 15 minutes. I add diced mango in the salsa for my partner who doesn't follow a strict low carb diet.
Thank you for providing so much weeknight inspo!
Ana says
My mouth watered as I read the recipe. I am so glad to have stumbled upon your blog!!
Thank you!!!
A
Deborah Hopper says
I am a fan of chicken, I can't wait to try your chili lime chicken, looks mouth watering, Thank you.
Kristen says
This meal was absolutely delicious ! So flavorful that you do not teven miss the carbs ! I highly recommend it !
Becky A says
This is one of our favorite dishes! The flavors are amazing! I usually double the recipe for the salsa, I love extra! Next time I am making the marinade for a flank steak.