Description
A smoky, citrusy dish combining tender grilled chicken with a creamy avocado-lime topping. Ideal for summer or quick dinners, this Mexican-inspired recipe balances rich protein with zesty brightness and healthy fats.
Ingredients
4 chicken breasts (6–8 oz each, skin-on)
2 ripe Hass avocados (1 diced, 1 mashed)
1 ½ cups freshly squeezed lime juice
¼ cup olive oil (light or extra virgin)
1 tbsp Mexican oregano (substitute Italian)
1 tsp cumin (use smoked paprika if available)
2 tbsp honey (optional for sweetness)
1 ½ tsp salt (preferably sea salt flakes)
Instructions
Slice chicken breasts to uniform 1-inch thickness
Whisk lime juice, olive oil, oregano, cumin, honey, and salt in a bowl
Place chicken in a resealable bag, pour marinade over meat
Massage marinade into chicken, seal bag, and refrigerate 15-30 minutes
Preheat grill to 400°F (205°C)
Oil grill grates with paper towel dipped in oil
Remove chicken from marinade, discarding excess liquid
Cook chicken skin-side down for 11-13 minutes total (turning once) until golden and juices run clear
In a bowl, combine diced avocado and mashed avocado with a splash of lime juice
Toss briefly and serve as topping over grilled chicken
Notes
Diced avocado for texture, mashed for creaminess
Use fresh lime juice for maximum acidity and flavor
High smoke point oil (like olive oil) prevents burning during grilling
Avocado enzymes help tenderize chicken; marinate only 15-30 minutes to avoid over-moistening
Best served fresh but can be refrigerated for up to 2 days
Nutrition
- Serving Size: 1 chicken breast with avocado topping
- Calories: 470
- Sugar: 6g
- Sodium: 850mg
- Fat: 31g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 44g
- Cholesterol: 150mg