Recipe By emarika
Published Jun 8th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 chicken breast halves Calories 295.8

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

Recipe Ingredients

  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 red onion, minced
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • Salt and ground black pepper to taste

Cooking Directions

  1. 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. 2 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).
  3. 3 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

  • Calories 295.8
  • Carbohydrate 8 g
  • Cholesterol 69.2 mg
  • Fat 17.8 g
  • Fiber 3.9 g
  • Protein 26.8 g
  • Saturated Fat 3 g
  • Sodium 646.4 mg
  • Sugar 1.6 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. I prepared this recipe. It was okay but I wouldn't make it again. It just tasted like chicken with guacamole on top.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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
  9. 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 - Read more ...

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