CHICKEN, CAYENNE-RUBBED WITH AVACADO SALSA
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