Healthy Cilantro Lime grilled chicken topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes! Grilled chicken is a great lunch and dinner option because it’s low in fat and high in protein. Pair this zesty cilantro lime grilled chicken with avocado salsa and you’ve got yourself a dish that will become a family favorite! We make this dish at least once a week because of how fresh, healthy, delicious and easy it is to make.
The flavor of the cilantro lime chicken along with the fresh avocado, tomato, onion, and lime is a combo made in heaven. This tasty meal is a must try especially if you are on a low-carb or keto diet. The lean chicken and avocado will keep you full for hours with just 5 net carbs (minus fiber) per serving! The chicken can be marinated ahead of time and kept in the fridge or freezer for easy prep. If you’re in a rush and do not have time to marinate the chicken, use the chicken right away and it will still taste great.
To Make grilled CIlantro Lime Chicken you will need:
- Fresh boneless, skinless chicken
- Garlic, minced or crushed
- Fresh Squeezed lime juice
Combine all the ingredients in a large bowl or ziplock bag and use right away or marinate up to 24 hours in the Refridgerator.
Grill the chicken on an outdoor grill or indoors in a heavy duty cast iron pan or skillet (<-this is the one I use and my favorite for grilling chicken!). Use an instant-read thermometer and cook until the temperature reached 160F or until the chicken is firm and no longer pink.
While the chicken is grilling, prepare the salsa by chopping up (as big or small as you’d like) avocado, tomato, onion, and cilantro. Gently combine the chopped veggies along with with a drizzle of lime and a dash of salt & pepper.
To prepare ahead of time: prepare no longer than 2 hours ahead of time and cover the avocado salsa with plastic wrap and place in the refrigerator until ready to serve.
Grilled Chicken with Avocado Salsa
- 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts
For the Marinade
- 2 avocados diced
- 2 small (or 1 large tomato) chopped
- ¼ cup red onion chopped
- 1 jalapeno de-seeded and chopped (optional)
- 1/4 cup cilantro finely chopped
- Juice of 1 lime
- fresh cracked pepper & salt to taste
- In a large bowl, whisk all the ingredients for the marinade and set aside.
- Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
- Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.
To Make Avocado Salsa
- While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.
Janet Tangi says
This is such a tasty and healthy meal. I will definitely be making this for family/company. I served it with grilled vegetables of zucchini, onion and mushrooms. Great job to the recipe developer.
I’ve made this several times. it’s a great dish to share with guests. I served it with a size of hommade refried beans and margaritas!
Scott Farr says
This is fast and easy! Everyone loves it…….
Juliet Harbutt says
Simple, delicious and healthy! Brilliant
This is on our dinner list at least a couple times a month. Easy and so good!
This is one of my favorite recipes. Wondering what people having been serving it with. On a bed of greens? Cauli rice? Just a side of roasted veggies?
I, too, love this recipe and serve it with a side of cilantro lime rice and a green salad….Great summer fare!
A traditional Greek salad (no lettuce). This is boderline my favourite al fresco dinner
Excellent. I bought the grill cast iron skillet for this recipe. I love it! Chicken tender and full grill taste. Loved Avo Salsa. Will be a staple
I appreciate you taking the time to make and point this recipe but I have to point out that the “avocado salsa” is just guacamole. It doesn’t matter if it isn’t mashed. Avocado salsa is made with tomatillo.
how long should you marinate the chicken for
James W says
It says 30 minutes to 12 hours, 6-8 hours is a good number.
MARIANNA VANDENBROEK says
Wow. I made this tonight for myself and my granddaughter and it is amazing! I don’t like cilantro so used parsley instead, and that salsa is to die for LOL. Thank you
Can I used ready made salsa and just add avacado? I don’t have all the ingredients
I would think it would be better to use pico de gallo to mix the avocados into since salsa is very wet and pico de gallo is not.
This recipe was delicious, definitely one we’ll be making again. I did omit the jalapeno in the salsa (sensitive stomachs) and swapped shallot for the red onion. I also doubled the amount of paprika and cumin in the marinade because I love both those flavors.
It’s also great way to use less-ripe avocados, just make the salsa a couple hours in advance and the tomato and lime will help soften them. I served this with a coconut cauliflower rice and it was amazing. Thanks for the great recipe!
Elizabeth Cowell says
For a delicious weeknight dinner, or even when hosting a dinner party. this is a go to recipe. All the flavors go so well together to make this dish. My family will be making this definitely a monthly meal.
Really good! Because I didn’t have the ingredients for the avocado salsa, I used canned diced tomatoes with jalapeno & cilantro, juice of one lime, fresh cilantro, and 1 1/2 avocadoes.
A must make! I will defiantly make it again soon!!
The store was out of chicken breasts (which I found a little weird), so I went with boneless skinless thighs. Actually, I absolutely love chicken thighs but really wanted to check it out with the breast. Anyway, would I cook the thighs 5-6 minutes per side? The thighs are pretty thick. Should I pound the thighs to make them thinner (as stated in the recipe)?
I use thighs in place of breasts often. With the boneless/skinless I lay them out flat and then pound them to make them even. They don’t take very long to cook, I’d say 6 minutes per side will do
Chicken thighs will take 2-3 minutes longer than chicken breasts!
Richard McKay says
I cooked it for my wife Mary and she absolutely loved it. Not to mention, she became really horny afterwards (she’s 81). Highly recommend.
Made this today, my husband loved it! Thank you !!! Definitely making this often
Can I cook this in a regular pan ?? 🙁 no grill
Yes, it’s great pan seared!
Omggggggg! This is probably on my top 3 keto now. So easy to make and so freaking delicious, even my 7 year old Is raving about it, we’re in love!
Does the nutritional content values include the avocado salsa?
Yes, it is included!
Linda Clark says
Absolutely delicious!!! We are making it tonight for the second time for friends!!
Kathy Lintz says
So delicious, We loved it, Kathy
I was expecting this to be good, something new but I was not expecting to fall in love!! 😂 This is so freaking delicious!! Best avocado salsa ever! Only thing I did different was add some garlic flavor to the salsa because I really like garlic flavor!!
Starting a healthier lifestyle couldn’t be more delicious!! My family loves this and so do I!! I didn’t have access to a grill so I used a pan. Gonna be make this one weekly for sure!!
Found this recipe yesterday in a search for recipes that use avocados. In a word, WOW!! I expected an “okay” meal, but was blown out of the water with the WOW factor of the meal. It was delicious and is a keeper recipe.
1) Ingredients are easy to find; nothing has to be picked under the solstice sun on a Monday afternoon between the hours of 1-3 p.m, and can only be imported to the local store once every 18 months! And, even if you don’t have all the ingredients on hand, it’s easy to substitute. Example, shallots in the guac rather than red onion (which I did!) 2) easy to cook. No three hour prep and constant standing and stirring (My kinda meal) and, 3) When everyone sits down to dinner and the only conversation is, “OH my goodness, this is sooooo good; This is soooo yummy; can we have this again?…” It’s a trifecta!
Did substitute garlic salt for garlic powder throughout , did put garlic, red pepper flakes, and tomatoes in the guac, (because I didn’t have pepper jack cheese and, well, because I always put those ingredients in guac!) and used a mix of Mexican 3 Cheese (all I had on hand) – which goes back to my point that even if you don’t have the “exact” ingredients, this recipes fares well to a few substitutions and still turns out WOW!
This was a wonderful meal – we tried it for the first time this evening and it was a hit. I didn’t have any cilantro and so replaced it with spinach. I also replaced the red onion with a white one which was all I had – again it was a great and easy meal.
Yum! Thanks for the feedback 🙂
My husband and I loved it. I will absolutely be making this again. It has a great presentation as well. So happy I found this site.
So glad you enjoyed the dish and can’t wait for you to try the many other recipes we have 🙂
Vicky Monk says
We love this
Really easy meal and super delicious!! Will be making again for sure.
Rahul Yadav says
This recipe looks so good! I can’t wait to try this on the weekend. Thanks for sharing!
I was attracted to your recipe because you claimed it was keto, but your first line put me off “Grilled chicken is a great lunch and dinner option because it’s low in fat and high in protein”. That’s not keto.
If you want to market your website outside the US you need to include metric weights & measures.
How do I pin your recipes?
There is a pin bar below every recipe you would just click on the “pin” option. You can also hover over the image and a pin button should appear. Please do let me know if you are still having trouble.
This is definitely Keto.
You can easily search the conversions
Sherry Fox says
Love this, does not taste like “diet” food! I changed the Garlic to 3 cloves, red onion to 1/2 of a red onion, and the tomato… instead of 2 small (or 1 big), 3 of the vine ripened. Awesome!!!!
Marlita C says
Another winner. We all loved it. I made the mistake of not pounding the breasts so they took a little longer to cook
Amazing!! Perfect summer dish. Not a cilantro fan so I substituted with parsley. Only complaint is I wish I would have made more!
Jenny higgins says
Loved this. We’re Whole30 right now and this meal was fantastic.