Avocado salsa is a cool contrast to this spicy chicken. Serve with mexican rice or black beans on the side. The chicken breasts are about 350 cals per serving.
If your not into spicy foods, substitute the cayenne for 1 teaspoon smoked paprika and 1/2 teaspoon of cumin.
Serves 4
salt and pepper
cayenne pepper or your favorite spicy chicken rub
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium red onion thinly sliced
1 large avocado, pitted and cut into chunks
1/2 cup cherry tomatoes diced
juice of half a lemon
1 small clove garlic minced
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cayenne. Sprinkle over both sides of the chicken and rub in. In a large skillet or grill pan, pour in the oil into the pan and heat over medium flame. Cook the chicken on both sides until it is browned and opaque throughout(8-10 minutes.) Meanwhile, in another bowl, mix together the avocado, garlic, red onion, cherry tomaotes, salt, pepper and lemon juice. Spoon the salsa over the cooked chicken.
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