Pan-Seared San Antonio Tex-Mex Chicken with Avocado Salsa

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

Juicy chicken breasts seasoned with Tex-Mex spices and pan-seared to golden perfection, topped with a fresh avocado salsa bursting with cilantro and lime. This mexican-inspired chicken ready in about 25 minutes blends chili powder, ground cumin, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 4 boneless skinless chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown with an internal temperature of 165°F.
  3. Step 3: While chicken cooks, prepare the avocado salsa: In a medium bowl, combine 1 large diced avocado, 1 medium diced tomato, 1/4 cup finely chopped red onion, 3 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Toss gently to mix.
  4. Step 4: Transfer the cooked chicken to plates and top each breast with a generous scoop of the avocado salsa. Serve immediately with your favorite side.

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Frequently asked questions

How long does Pan-Seared San Antonio Tex-Mex Chicken with Avocado Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared San Antonio Tex-Mex Chicken with Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared San Antonio Tex-Mex 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 San Antonio Tex-Mex 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.

What goes well with Pan-Seared San Antonio Tex-Mex Chicken with Avocado Salsa?

Mexican chicken 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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