Spicy chicken with avocado

    35 min

    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.

    125 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Stir 1 teaspoon salt, 1/4 teaspoon black pepper and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
    2. 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.
    3. Stir the onion, lime juice and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

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    Reviews in English (116)


    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)