Chicken with Avocado Salsa & Couscous

Adapted From Martha Stewart

• Coarse salt and ground pepper
• 1/4 teaspoon Paprika
• 4 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Method

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and paprika; rub all over chicken, both sides.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

This was perfect after a hot day!