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Tex-mex Chicken

Tex-mex Chicken

This Tex-Mex chicken recipe features cumin and orange-marinated chicken breasts topped with fresh tomato salsa, creamy avocado, and zingy lime – a vibrant, healthy dish bursting with bold Mexican flavours. It's wonderfully quick to prepare with simple ingredients, delivering restaurant-quality results that are perfect for weeknight dinners or casual entertaining.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 660
Ingredients Method Notes

Ingredients
  

For the Marinade:
  • ¼ cup olive oil
  • ¼ cup orange juice
  • 1 tsp ground cumin
For the Chicken:
  • 4 skinless boneless chicken breasts
  • 2 avocados
  • 2 tbsp lime juice
  • 1 red onion finely chopped
For the Salsa:
  • 1 lb 500g tomatoes, chopped
  • 1 small red onion finely chopped
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 3 tbsp chopped fresh cilantro
  • 2 garlic cloves crushed
  • 1 fresh jalapeño chile halved, seeded, and chopped
  • Salt to taste

Method
 

  1. Combine all marinade ingredients in a bowl. Score each chicken breast with several diagonal cuts, then place them in a non-metallic dish. Pour the marinade over the chicken, ensuring it gets into the slashes. Cover and refrigerate for a minimum of 30 minutes, though overnight marinating yields even better results.
  2. Prepare the salsa by mixing together the tomatoes, onion, oil, lime juice, cilantro, garlic, chile, and salt to your taste. Cover the bowl and keep it chilled in the refrigerator until you're ready to serve.
  3. Take the chicken out of the marinade and position it under a preheated hot broiler, approximately 4 inches from the heat source. Broil for 3–5 minutes per side (timing depends on breast size) until the chicken is fully cooked and the juices run clear when pierced with a knife.
  4. While the chicken cooks, cut the avocados in half, remove the pits, and peel away the skin. Slice them lengthwise into thin pieces and brush with lime juice to prevent browning.
  5. Slice the cooked chicken breasts thinly, cutting along the diagonal slashes you made earlier. Arrange the avocado slices and chicken pieces attractively on individual plates, then scatter the chopped red onion around the edges. Add a spoonful of salsa to the center of each plate and serve the remaining salsa on the side.
  6. Finish by sprinkling the freshly chopped parsley over the chicken and serve while hot.

Notes

Can I Make This Tex-Mex Chicken in a Slow Cooker?

Absolutely, and it's brilliant for busy days! Simply place your marinated chicken breasts in the slow cooker with half the salsa mixed in. Cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender and easily shreds with a fork. The beauty of the slow cooker method is how the flavours intensify as everything braises together. Once cooked, you can either serve the breasts whole or shred the chicken for tacos, burritos, or burrito bowls. Just prepare your fresh avocado and remaining salsa toppings when you're ready to serve for that lovely contrast of textures.