Baked Cayenne-Rubbed Chicken with Avocado Salsa is one of those dishes that combines very simple ingredients to make something versatile, classic and delicious. The spice rub is an easy way to add flavor to the chicken without any added fat or calories, keeping things nice and light.
The avocado salsa topping is also a combination of simple, fresh ingredients. The creamy avocado cools the spicy chicken, and the red onion complements everything quite nicely. While delicious as-is, I can also envision adding some black beans or corn to the salsa or served as a simple side.
The chicken can be made ahead and stored in the refrigerator until you are ready to bake, and the recipe halves easily to serve dinner for two.
Baked Cayenne-Rubbed Chicken with Avocado Salsa
Yields 4 servings
1 teaspoon coarse salt, plus additional for salsa
1/2 teaspoon ground pepper, plus additional for salsa
1/4 to 1/2 teaspoon cayenne pepper, adjust to taste
4 chicken breasts, boneless, skinless (4 to 6 ounces each)
1 tablespoon olive oil
1 medium red onion, diced
4 tablespoons fresh lime juice, divided (approximately from 1 lime)
1 avocado, diced
- Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.
- In a small bowl, mix salt, pepper and cayenne pepper (adjust amounts to taste preference). Rub all over chicken and place in prepared baking dish.
- Squeeze 2 tablespoons of lime juice over chicken. Bake uncovered for approxmiately 30 minutes, or chicken is cooked thoroughly.
- In the meantime, prepare the salsa. Put red onion and remaining lime juice in a medium bowl and let sit. Just before serving, mix in avocado and season with salt and pepper to taste. Serve salsa over chicken.