Cayenne-Rubbed Chicken with Avocado Salsa

This was one of the first chicken recipes I made when I started really cooking in 2008. Did anyone else get the Everyday Food magazines from Martha Stewart? I was obsessed with them! They, along with Food Network, taught me how to cook. I miss that awesome little magazine so much!! This was from their January 2008 issue. Before this, I had been leery of cooking chicken because I was raised vegetarian, but this recipe won me over because of it's simplicity, bold flavor, and healthy ingredients. It's a little spicy for the kids, so  just save a breast for them and stick with salt and pepper or maybe a little paprika on theirs. :)

Ingredients:

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

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. 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. 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.