Cayenne-Rubbed Chicken with Avocado Salsa

This is a dish from one of my favourite foodie magazines "Everyday Food", by none other than Martha Stewart. For some time I had a subscription to Martha's "Martha Stewart" magazine but got tired of the 12 page articles on gravy boats and Easter Eggs and exquisite (ie. EXPENSIVE) dishes that were just too over the top (that said, what I wouldn't give for a 'linens room' in my own Turkey Hill, which, remarkably is on the market at present for $4,500,000). When I discovered "Everyday Food" though, I was in heaven. It's recipes for normal people and comes highly recommended by Kendra Giles.
This is a yummy, zippy meal that I often just serve up with a side of greens or asparagus. The buttery and cool avocado is such a treat with the spicy cayenne pepper. Enjoy! Bon Apétit!


Ingredients:
- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tbs. olive oil
- 1 medium red onion, finely diced
- 2 tbs. lime juice
- 1 avocado, pitted and cut into chunks


Directions:
1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. 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.
3. 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.
4. Serve with spring greens mix or with asparagus.