This is my slightly adapted version of a Martha Stewart recipe. It’s quick, easy, healthy, yet flavorful. The spicy cayenne on the chicken balances so nicely with the creaminess of the avocado.
-Coarse salt and ground pepper
-1/4 teaspoon cayenne pepper
-1/4 tsp smoked paprika
-3 boneless, skinless chicken breasts, cut in half to make thin cutlets
-2 tablespoons olive oil
-2 tablespoons fresh lime juice
-1/2 tsp salt
-1 Tbsp hot sauce
-1/2 red onion, finely diced
-1 roma tomato, diced
-2 tablespoons chopped fresh cilantro
-1 ear cooked corn, cut off the cob
-1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, smoked paprika and cayenne; rub all over chicken.
Heat oil in a large skillet over medium heat. Add chicken, cook until browned on the outside and cooked through, about 5 minutes per side.
While chicken cooks, in a medium bowl, combine lime juice through corn; set aside. Just before serving, fold avocado chunks into onion mixture. Serve chicken topped with salsa.
