Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
Place your chicken cutlets in a gallon Ziploc bag with all ingredients for the Chili Lime Marinade. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
Grill or sauté chicken depending on your preference. I'm providing instructions for both below.
To Grill
Remove each chicken cutlet from the bag and place on a hot grill over medium heat. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets.
On the Stove
Add 2 tablespoons of olive oil or another cooking fat to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken cutlet to the skillet in a single layer. Cook for about 5 minutes. Flip your chicken. Cook for about 4 to 5 minutes. Flip your chicken. Cook for an additional 4 to 5 minutes, or until chicken is cooked through and juices run clear.
To Finish
While chicken is cooking, combine avocado, cilantro, lime juice, salt, and garlic powder in a bowl and stir. Taste and adjust seasonings as desired.
When ready to serve, top each chicken cutlet with the Chunky Avocado Topping.
Notes
Nutrition information is for 1 cutlet (1/2 a chicken breast because we’ve cut the breasts horizontally to create 2 cutlets from every chicken breast) plus avocado topping. If you’re having two cutlets just double the numbers.Nutrition information assumes that you will be grilling the chicken. If sautéing you'll need to account for extra olive oil.