Cayenne-Rubbed Chicken with Avocado Salsa

I have three words to describe this recipe. Easy. Fast. Delicious. That’s the trifecta every home cook is looking for … and voila! Here it is! Honestly, I’m going to leave it that short and sweet. (Between you and me, this is incredibly healthy, too. But don’t tell my husband that. He loved it!) Bon Appétit!

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.

For a printable version of this recipe, please click here.