Servings/Yield:  4 servings


Coarse salt and ground pepper

¼ teaspoon cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 oz. each)

2 Tbsp. olive oil

1 medium red onion, finely diced

2 Tbsp. fresh lime juice

1 Hass avocado, pitted and cut into chunks


Cool, buttery avocado makes a soothing salsa--a palate-pleasing contrast to spicy meats such as these cayenne-rubbed chicken breasts.

In a small bowl, combine 1 tsp. salt, 1/4 tsp. 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, about 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.

© Barbara Deitch 2020