17
Jan
08

cayenne-rubbed chicken with avocado salsa

My husband and I both really loved this recipe. I love the contrast of the creamy avocado against the spicy chicken. This is yet another recipe from FOOD magazine, and it is super easy and fast.

avocado-chicken.jpg

coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 small red onion, finely diced
2 tablespoons fresh lime juice
1 avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. 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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