Pan-Seared Chicken with Avocado and Lime Salad

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Tender chicken breasts pan-seared to golden perfection, served with a refreshing avocado and lime salad that balances creamy and tangy flavors. This Mexican-inspired chicken recipe (gluten free), ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Prep: 10 min Cook: 12 min Serves 2 Mexican cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium ripe avocado
1 large lime
1/4 cup finely chopped red onion
2 tbsp chopped cilantro leaves
1/2 cup halved cherry tomatoes

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
Step 2: Place chicken breasts in the skillet and sear for 5-6 minutes on one side without moving, until golden brown and edges start to crisp. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
Step 3: Meanwhile, dice 1 medium ripe avocado and place in a bowl. Zest and juice 1 large lime, adding both the zest and juice to the avocado.
Step 4: Add 1/4 cup finely chopped red onion, 1/2 cup halved cherry tomatoes, and 2 tbsp chopped cilantro leaves to the avocado mixture. Gently toss to combine and season with a pinch of salt.
Step 5: Slice the cooked chicken breasts and serve alongside the avocado lime salad, garnished with extra cilantro if desired.