How else can I cook the chicken if I don't have a grill pan?

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 .

How long should chicken be marinated?

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.

Any suggestions for leftovers?

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.

Chili Lime Chicken with Avocado Feta Salsa

Name: Chili Lime Chicken with Avocado Feta Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless skinless chicken breasts (4 total); juice of 1/2 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; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 ripe avocado, peeled, pitted, and cubed; 1 roma tomato, diced; 1/4 cup chopped red onion; 1/4 cup chopped artichoke hearts; 1/4 cup capers; 1 tablespoon chopped fresh cilantro; 3 cloves garlic, minced; 1/3 cup crumbled feta cheese; 3 tablespoons avocado oil; juice of 1/2 lime; sea salt and black pepper, to taste

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

Units Scale

For the Chicken

1 1/2 pounds boneless skinless chicken breasts (4 total)
juice of 1/2 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
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

For the Avocado Feta Salsa

1 ripe avocado, peeled, pitted, and cubed
1 roma tomato, diced
1/4 cup chopped red onion
1/4 cup chopped artichoke hearts
1/4 cup capers
1 tablespoon chopped fresh cilantro
3 cloves garlic, minced
1/3 cup crumbled feta cheese
3 tablespoons avocado oil
juice of 1/2 lime
sea salt and black pepper, to taste

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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 1/4 of the salsa
Calories: 347
Fat: 10g
Carbohydrates: 4g net
Protein: 32g

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