Lime-Ginger Grilled Chicken with Avocado Salsa
Tender grilled chicken marinated in fresh lime and ginger, topped with a creamy avocado salsa bursting with citrus notes. This Mexican-inspired Whole30 recipe (gluten-free), ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh lime juice, fresh ginger 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 1/4 cup (about 2 limes) fresh lime juice
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large, diced ripe avocado
- 1 cup, quartered cherry tomatoes
- 1/4 small, finely diced red onion
- 2 tbsp chopped fresh cilantro
- 1 tsp lime zest
Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup fresh lime juice, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat evenly. Marinate in the refrigerator for at least 30 minutes.
- Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes.
- Step 3: Meanwhile, in a small bowl, combine 1 large diced ripe avocado, 1 cup quartered cherry tomatoes, 1/4 small finely diced red onion, 2 tbsp chopped fresh cilantro, and 1 tsp lime zest. Gently toss to combine.
- Step 4: Slice grilled chicken and top each portion with generous spoonfuls of the avocado salsa. Serve immediately.









