Thursday, April 30, 2009

Cayenne-Rubbed Chicken with Avocado Salsa

Coarse salt and ground pepper
1/4 teaspoon Cayenne Pepper
4 boneless skinless Chicken breasts
2 tablespoons EVOO
1 medium Red Onion, finely diced
2 tablespoons Lime Juice
1 Hass Avocado pitted and cut into chunks

1. In a small bowl combine 1 teaspoon salt, 1/4 teaspoon pepper and Cayenne. Rub on chicken.

2. In a large skillet, heat EVOO over a medium heat. Add chicken and cook 8-10 minutes, until done.

3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold in avocado. Salt and pepper to taste. Serve over chicken.


This is a go to meal for B and I. Usually we serve it with Mac and Cheese, but in an effort to eat better, we served it this time with a spring salad (I say Balsamic Vinaigrette is best) and pasta (with lots of spices that B added randomly). 

This is a good spring time recipe. I think it would go great on a porch with a Sangria.

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