In honor of Independence Day, I had to post something perfect for an afternoon BBQ. Even if you don’t have an outdoor grill, I highly recommend putting this dish on your summer menu. The contrast of spicy cayenne with cool, smooth avocado is a zesty combination that will perk up your taste buds. The recipe below serves four, but one avocado isn't nearly enough. I recommend at least one avocado for every two people.
Cayenne-Rubbed Chicken with Avocado Salsa
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
In a large 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.