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 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**
Julie says
Awesome recipe! Hubby really loves the salsa (no feta for him). And the rub is full of flavor. This will be a favorite, for sure.
Angie says
I made this last night and it was super delicious! I did add some diced jalapeno to the salsa and more cilantro than the recipe called for but I love lime, cilantro and jalapeno together. Made some riced cauliflower with pretty much the same spice ingredients and it was very good.
Nancy says
This is by far my favorite recipe! It's even great with the chicken cooled for a picnic lunch..yummy and refreshing! Everyone I have shared this with loves it!
Odette says
I've never been impressed enough by a recipe to leave a review. Goodness... we had this last night and I can honestly say this is the BEST chicken I've ever had. This will definitely go on regular rotation in our house. We'll done on creating the most amazing chicken recipe ever!
Holly says
We made this last week and it was great. My husband and I both loved it. The flavors all blend well together and it’s an easy dish to make. Love it!!!
Andrea Hicks says
Love this recipe! We've made it at least three times now. Super great every time!
carole says
Wonderful, I am making it again very soon! I baked the chicken on a foil lined cookie sheet at 400 degrees for 22 minutes, then took it out of the oven, let it rest for 10-15 minutes before serving, and it was perfect texture and moisture! I also use shallots instead of red onion, but I think red onion would've added more zing! The salsa was great too, many compliments!
Shannon says
Great recipe!! Family loved it and have requested it be made again! Thank you!!!
Chris says
Amazing! This was so wonderful, quick, flavorful! This recipe was easy to throw together, and quick to make. It was such a welcome change up in flavor from usual low carb meals in our repertoire. Thank you!
Dawn says
Made this last night - will be a repeat in our house for sure as even the picky teenager liked it!