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

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 recipe, 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.

Ingredients

• 4 pieces (6 oz each) skinless, boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups long grain white rice
• 3 cups water
• 1/2 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 1 large ripe avocado, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/2 tsp salt (for salsa)

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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.