Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with vibrant cilantro-lime rice and a fresh avocado salsa for a bright, balanced meal. This mexican-inspired street food ready in about 40 minutes pairs skinless, boneless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium saucepan, bring 3 cups water to a boil, add the rice, reduce heat to low, cover, and cook for 18 minutes until tender. Remove from heat and fluff with a fork.
  2. Step 2: Stir 1/2 cup chopped fresh cilantro and 3 tbsp lime juice into the cooked rice, mixing gently to combine.
  3. Step 3: Meanwhile, season 4 skinless, boneless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  5. Step 5: In a medium bowl, combine 1 large diced ripe avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1 minced seeded small jalapeño, and 1/2 tsp salt. Mix gently to form the avocado salsa.
  6. Step 6: Serve each chicken breast alongside a generous scoop of cilantro-lime rice topped with the avocado salsa.

Frequently asked questions

How long does Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Cilantro-Lime Rice and Avocado Salsa?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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