Fire up the grill for this Spicy Southwest Grilled Chicken! Chili, cumin & lime create a bold marinade. Topped with creamy avocado & tomato for a high-protein flavor explosion.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 2 ripe avocados
• 2 large tomatoes
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Step 1

In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper until well combined.

Step 2

Add the chicken breasts to the bowl and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 3

Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates.

Step 4

Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and the outside has nice char marks. Remove from grill and let rest for 5 minutes.

Step 5

While the chicken rests, dice the avocados and tomatoes into small cubes. Roughly chop the cilantro.

Step 6

Slice the grilled chicken against the grain. Top each breast with diced avocado, tomato, and a sprinkle of cilantro. Serve with lime wedges on the side.

For best results

• For extra heat, add a pinch of cayenne pepper or chipotle powder to the marinade.
• Make sure your grill is hot before adding the chicken to get those perfect sear marks.
• Let the chicken rest after grilling to keep it juicy – don't skip this step!

Variations

• Swap chicken for boneless thighs or shrimp – adjust grilling time accordingly.
• Add black beans or corn salsa for a more substantial Southwest bowl.
• Use Greek yogurt instead of sour cream if you want a creamy topping with extra protein.

Nutrition

• Calories385 kcal
• Total Fat22g
• Saturated Fat4g
• Cholesterol120mg
• Sodium450mg
• Total Carbohydrates12g
• Dietary Fiber7g
• Sugars3g
• Protein38g

Common Questions