Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Juice and zest of 2 limes
- 1 large ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt or plain yogurt for serving
- Optional: cooked rice, salad greens, or tortillas for serving
Instructions
- Pat chicken breasts dry and trim any excess fat.
- In a bowl, mix garlic, olive oil, cumin, smoked paprika, chili powder, lime juice, lime zest, salt, and pepper to make a marinade.
- Coat chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes.
- Preheat a skillet over medium-high heat or preheat a grill. Lightly oil the surface.
- Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Golden-brown sear should form.
- Remove chicken and let rest for 5 minutes to retain juices.
- Dice avocado and chop cilantro. Combine in a bowl with a squeeze of lime juice and a pinch of salt.
- Slice or serve chicken whole. Top with avocado-cilantro mixture and optional Greek yogurt.
- Serve with rice, tortillas, or salad as desired.
Notes
For extra flavor, marinate chicken up to 2 hours.
Prepare avocado topping just before serving to keep it fresh.
Adjust chili powder for desired spice level.
- Prep Time: 15
- Cook Time: 15