Sunday, August 4, 2013

Cayenne Chicken with Avocado Salsa



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
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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