Cayenne-rubbed chicken with avocado salsa (Martha Stewart's Everyday Food magazine Jan 2008)

Coarse salt and ground pepper

1/4 t. cayenne pepper

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

2 T. olive oil

1 medium red onion, finely diced

2 T. fresh lime juice

1 Hass avocado, pitted and cut into chunks

1) In a small bowl, combine 1 t. salt, 1/4 t. 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.

Enjoy!