Thursday, January 24, 2008

Cayenne-Rubbed Chicken with Avocado Salsa

This is a great and healthy recipe that comes from this month's Everyday Food magazine. Paul and I both really enjoyed this yummy dish! The photo is courtesy of the magazine's website, since my picture didn't look near as lovely.

Here's what you need:

Course Salt and Ground Pepper
1/4 tsp. Cayenne Pepper
4 boneless, skinless chicken breast halves
2 Tbsp. Olive Oil
1 medium red onion, finely diced
2 Tbsp. Fresh Lime juice
1 Avocado, pitted and cut into chunks

In a small bowl, combine 1 tsp. salt, 1/4 tsp pepper and cayenne. Rub all over chicken. In a lare 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.