Serves 4
Recipe from
Everyday Food
Husband-Tested
in Alice’s kitchen
In less than 30 minutes, you'll have this dish on your table. It's such a simple recipe with just a few
ingredients, but it tastes fantastic and will now be in our regular meal
rotation. The avocado salsa cools the heat of the cayenne. Reviewers said this recipe works with tilapia
and tofu. Leftovers would be great
sliced up in tacos too. I served this
with locally grown tomatoes, some brown rice and Quick Pickled Cucumbers for a very satisfying, healthy dinner!
1 teaspoon Kosher salt
¼ teaspoon freshly ground
pepper
½ teaspoon cayenne pepper (Use chili powder if you don’t wish any heat.)
4 boneless skinless chicken
breasts (pounded thin for even, quick cooking)
2 Tablespoons olive oil
½ small red onion, minced
2 Tablespoons freshly squeezed lime juice
2 Tablespoons freshly squeezed lime juice
1 avocado, peeled, pitted
and cut into chunks
Kosher salt and freshly
ground pepper, to taste
In a small bowl, mix
together the salt, the pepper and the cayenne pepper.
In a large skillet, heat oil
over medium. Add chicken, and cook until browned on the outside and opaque
throughout, about 5 to 7 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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