Cayenne-Rubbed Chicken with Avocado Salsa
Courtesy of Martha Stewart Living
Coarse salt and ground pepper
1/4 tsp cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tbsp olive oil
1 medium red onion, finely diced (As you can see from the picture, I used yellow because that is what I had on hand. Not as pretty but still very tasty.)
2 tbsp fresh lime juice
1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, ¼ teaspoon pepper, and cayenne; rub all over chicken.
In a large skillet, heat oil over medium heat. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
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