About this recipe:Chicken breasts are rubbed with cayenne and black pepper before being pan-fried, then topped with a fresh and creamy avocado topping. The spiciness of the chicken, is cooled by the freshness from the lime.
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
4 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 red onion, finely chopped
2 tablespoons lime juice
1 avocado, diced
salt and ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Stir 1 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
Heat the olive oil in a frying pan over medium heat; cook the chicken in the heated oil until no longer pink in the centre and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
Stir the onion, lime juice and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.