Macadamia-Crusted Chicken with Finger Lime and Avocado Salsa

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

Coated in chopped macadamia nuts, pan-seared to golden, topped with a zesty finger lime and avocado salsa for a fresh contrast. This Australian-inspired chicken recipe, ready in about 27 minutes, pairs chicken breasts, macadamia nuts, finely chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 boneless, skinless (6 oz each) chicken breasts
• 1 cup macadamia nuts, finely chopped
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 3 tbsp olive oil
• 1 medium ripe avocado, diced
• 2 tbsp finger lime pulp
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 small jalapeño, seeded and minced

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Instructions

1. Step 1: Season 4 chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Dredge each breast first in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally press into 1 cup finely chopped macadamia nuts to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown on the outside and cooked through (internal temperature 165°F).
3. Step 3: While chicken cooks, combine 1 diced medium avocado, 2 tbsp finger lime pulp, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1 minced small jalapeño, and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper in a bowl. Stir gently to mix.
4. Step 4: Plate the macadamia-crusted chicken breasts and spoon the finger lime and avocado salsa over the top. Serve immediately for a vibrant, textural contrast.