Cayenne-Rubbed Chicken with Avocado Salsa

Courtesy of Martha Stewart Living

Coarse salt and ground pepper

1/4 tsp cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 ounces each)

2 tbsp olive oil

1 medium red onion, finely diced

2 tbsp fresh lime juice

1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, ¼ teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium heat. 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.