Pan-Seared Citrus Marinated Chicken with Avocado Salsa
Marinated in a zesty citrus blend and topped with a creamy avocado salsa that balances freshness and spice. This Mexican-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp extra virgin olive oil
- 2 diced ripe avocados
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro leaves
- 1 small seeded and minced jalapeño
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts (6 oz each) and marinate for 30 minutes at room temperature.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess liquid, and sear for 5-6 minutes per side until internal temperature reaches 165°F and edges are golden.
- Step 3: While chicken cooks, prepare avocado salsa by combining 2 diced ripe avocados, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro leaves, 1 minced seeded jalapeño, 1/2 tsp salt, and 1 tbsp olive oil in a bowl. Stir gently to combine.
- Step 4: Plate each chicken breast and spoon generous amounts of the avocado salsa on top. Serve immediately with a side of rice or greens.
Frequently asked questions
How long does Pan-Seared Citrus Marinated Chicken with Avocado Salsa take to make?
Total time is about 55 minutes (40 min prep + 15 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 Citrus Marinated Chicken with 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 fresh orange juice from drying out.
Can I substitute ingredients in Pan-Seared Citrus Marinated Chicken with 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 Citrus Marinated Chicken with 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.
Is Pan-Seared Citrus Marinated Chicken with Avocado Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
