i LOVE LOVE LOVE spicy foods. not the kind of spicy where you can’t breathe and your lips burn, but the kind that make you break out into a little bit of a sweat and leave you wanting more. this crazy easy dish has been in my arsenal for a few years now, and is a spring time favorite of mine. the key to this dish is actually the avocado salsa – make sure the avocado you choose is perfectly ripe – the creaminess of it helps balance the bite of the chicken. if you can, use fresh lime juice too. don’t go overboard with the cayenne your first time making this either – you can always sprinkle a little more on while you’re cooking it, but too much, and the dish is ruined. i love serving this with a side of pineapple chunks, but it makes a great light lunch on its own. enjoy!
coarse salt + ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 ounces each)
2 tablespoons olive oil
1/2 medium red onion, finely diced
2 tablespoons fresh lime juice
1 ripe hass avocado, pitted and cut into chunks
1/4 cup crumbled feta (optional)
in a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. let sit for 3-5 minutes.
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. (steer clear of any steam that rises off the chicken or oil – it can be spicy!)
while the chicken cooks, combine onion and lime juice in a medium bowl; set aside. just before serving, fold avocado chunks into onion mixture and season with salt + pepper. serve chicken topped with avocado salsa and crumbled feta.