Cilantro-Lime Grilled Chicken with Tomato and Avocado Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken marinated in fresh cilantro, lime, and garlic served with a refreshing tomato and avocado salsa inspired by Salvadoran flavors. This Latin American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, fresh cilantro, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/2 cup chopped fresh cilantro
1/4 cup lime juice
3 minced garlic cloves
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 diced ripe avocado
2 diced roma tomatoes
1/4 cup finely chopped red onion
1 seeded and minced jalapeño
1 tsp lime zest

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Instructions

Step 1: In a medium bowl, whisk together 1/2 cup chopped cilantro, 1/4 cup lime juice, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts, coating well. Cover and marinate in the refrigerator for at least 1 hour.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
Step 3: While chicken cooks, combine 1 diced ripe avocado, 2 diced roma tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño, and 1 tsp lime zest in a bowl. Toss gently with a pinch of salt.
Step 4: Let grilled chicken rest for 5 minutes before slicing. Serve topped with the fresh tomato and avocado salsa for a bright, balanced dish.