Chili Lime Chicken with Avocado Feta Salsa

Chili Lime Chicken with Avocado Feta Salsa

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

Frequently Asked Questions

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.

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

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Chili Lime Chicken with Avocado Feta Salsa

Chili Lime Chicken with Avocado Feta Salsa | Peace Love and Low Carb

This chili lime chicken with avocado feta salsa is the perfect quick and easy week night meal. Perfectly balanced in flavor, and ready in less than 30 minutes.

  • Author: Kyndra Holley
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings
  • Category: Chicken Recipes
  • Method: Grilling
  • Cuisine: Mexican

Ingredients

For the Chicken

  • 1 ½ pounds boneless skinless chicken breasts (4 total)
  • juice of ½ lime
  • 2 tablespoons olive oil
  • 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

  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!

 

Notes

  • 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.

net carbs per serving: 4g

Nutrition

  • Serving Size: 1 chicken breast and ¼ 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,

**This recipe was originally published on Peace Love and Low Carb on March 20, 2012 and was updated and republished on February 26, 2021**

The post Chili Lime Chicken with Avocado Feta Salsa appeared first on Peace Love and Low Carb.