I have impressed many friends with this fresh-tasting and easy chicken dish. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.

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  • Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (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.

Nutrition Facts

296 calories; 17.8 g total fat; 69 mg cholesterol; 646 mg sodium. 8 g carbohydrates; 26.8 g protein; Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2012
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! Read More
(179)

Most helpful critical review

Rating: 3 stars
10/06/2010
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. Read More
(204)
167 Ratings
  • 5 star values: 104
  • 4 star values: 44
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
05/20/2012
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! Read More
(179)
Rating: 3 stars
10/06/2010
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. Read More
(204)
Rating: 5 stars
05/20/2012
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! Read More
(179)
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Rating: 4 stars
10/20/2009
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. Read More
(89)
Rating: 5 stars
04/12/2010
We love this over pan fried chicken. I go easy on the cayenne or even leave it out. I cube the Avacado slices and use a thin slice of red onion chopped fine. It's a Salsa so I have to dice up a tomato that's been cleaned out. Salt Pepper and Garlic Powder. I then add some fresh Cilantro dried if need be. I like the lime juice but just shy of 2 Tblspns. A couple of easy stirs with a big spoon chill and serve it over the chicken. It's just the best over/with chicken. It's a bit of chopping/dicing but it's top chef praises from all who eat it. Read More
(57)
Rating: 2 stars
10/22/2010
I prepared this recipe. It was okay but I wouldn't make it again. It just tasted like chicken with guacamole on top. Read More
(34)
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Rating: 4 stars
09/28/2012
I would have given this dish 5 stars but I made two big changes that I think added to the flavor. I agree with some other reviews that the ratio of avocado and onion seemed wrong. I had way too much onion for the garnish and had to scoop about 1 cup of it out to have a better ratio. Next time I will increase the amount of avocado or decrease the amount of onion. The second big change was adding bacon. My husband and I first thought the picture on this recipe had bacon in it...and then decided that sounded great! So we cooked about five pieces of bacon and broke it up into little pieces added it to the garnish and served. We also decided to grill the chicken (to save some time) which turned out awesome!! It added a perfect amount of salt to compliment the spice. Great dish and I will make this again! Read More
(28)
Rating: 3 stars
10/07/2009
We will make this again. My husband wants to top it with cheese next time and melt it under the broiler before serving. Had a nice kick. A tad spicy for me but husband was ok with it. I might cut the red onion or increase the avacado next time and add some garlic or Italian seasoning. But all in all a good recipe. I rate it 3.5 stars. Read More
(16)
Rating: 5 stars
10/07/2009
my son highly recommended this recipe i added onion powder and garlic powder to the chicken spices and sauteed as the recipe says. I used wholly guacamole with red pepper flakes chopped cilantro the onions and lime for a sauce. I served over rice (that was in the fridge). yum Read More
(13)
Rating: 5 stars
09/26/2012
Really impressed!! I had thawed chicken and an avocado and had limited time for dinner. I cut the recipe in half and the only changes I made to the original recipe were to add a pad of butter with the olive oil when cooking the chicken (for that yummy brown crust) and I added diced tomato to the avocado topping. Perfect for an easy quick and light dinner. The flavors were really amazing!! Read More
(12)