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**
Melissa says
Made this last week and it was so good! I marinated the chicken for about three hours and made the salsa at the same time. Dinnertime came around and it was so easy just cook and serve! It was very moist and delicious. Definately making again and again.
Thank you for a fine recipe!
Cathy Anderson says
This is absolutely DELICIOUS!!!!
Ann says
This was a delicious recipe. Many ingredients but it really easy to make and really didn’t take long at all! Both my husband and I said we could make this a weekly meal!
Barbara Merchant says
I made this for the first time this past week BUT I substituted the chicken with shrimp. IT WAS DELISHIOUS. Even my hubby liked and said it was a "do-over".
Diane says
I use this chicken recipe all the time. Add it to my salads and low carb tacos. It’s yum.
Patti says
This meal was fantastic! The flavor was so good! We enjoyed it over a bed of lettuce. We enjoyed it just as much the next day for lunch. Will be making this again SOON!
Patti says
I missed the stars.
Ryan says
This was delicious. The avocado salsa was AMAZING!
Johanna says
One of our faves! Double the salsa. It’s that good!
Leslie Kennedy says
Will go on permanent rotation. In our house! This was divine! Subbed vidalia for red onion and loved the mildness!!
Kara says
Oops forgot the star rating in my comment. Easiest 5 stars ever!