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Sliced, seasoned chicken breast, plated with avocado feta salsa, and garnished with fresh parsley and lime wedges

Chili Lime Chicken with Avocado Feta Salsa

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x


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. 


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


For the Avocado Feta Salsa

  1. 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:

  1. Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
  2. 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.
  3. Toss the chicken breasts in the marinade until evenly coated. (If time allows, let the chicken marinate in the sauce for a few hours)
  4. 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!



  • 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


  • Serving Size: 1 chicken breast and 1/4 of the salsa
  • Calories: 347
  • Fat: 10g
  • Carbohydrates: 4g net
  • Protein: 32g

Keywords: low carb chicken recipes, keto chicken recipes, taco Tuesday, keto Mexican recipes, low carb recipes, keto recipes,