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.
I went ahead and tried the recipe as is despite thinking the ratios were wrong. I make guacomole all the time and use 3-4 avocados to 1 onion. I love onions, but one onion to one avocado was just way too much. I would also suggest adding a clove or two of minced garlic and a little cilantro for some more flavor. When it comes to spiciness, I have a qualm with dishes that have the word "spicy" in them when they aren't really that spicy. Some extra cayenne and diced jalepeno peppers add a nice kick. - 06 Oct 2010 (Review from Allrecipes US | Canada)
This is a keeper! Lots of flavor and very low effort. Decrease amount of cayenne if you want a little less heat. Next time, I am going to try this on some fish, and I will try squeezing a little lime on the meat (possibly marinate in lime for 10 minutes or so) before I pat on the salt/pepper rub. Thanks for contributing this, it's going in our rotation! **UPDATE** I tried this recipe on tilapia and now make this all the time, only with fish, not the chicken. Go easy on the spice layer on the fish, saute/pan fry over medium to med-hi heat for 3-4 minutes each side, until fish turns to solidly white. For the salsa, I REDUCE the lime and onion to about 2 tsp of lime juice (1/2 a juicy lime) and 1/2 a small-medium red onion, chopped fine. Yum! - 01 Oct 2009 (Review from Allrecipes US | Canada)
My husband and I enjoyed this dish, very tasty. I didn't change any ingredients, but I did change the way I prepared them. My husband and I preferred grilled onions so I cooked the chicken first, set aside, then grilled the onions, then added the chicken back to the pan. I served it over brown rice, with the chicken and onions, then avocado mixture on top. Really yummy and healthy, but we both decided next time I would omit or put very little lime juice. It was a bit much for our tastes. Perhaps it was perfect with the raw diced onions. Definitely a keeper. - 18 Oct 2009 (Review from Allrecipes US | Canada)