Ingredients
2 chicken breasts
kosher salt
Freshly ground black pepper
1 c. diced red onion
1 c. cherry tomatoes, halved
Juice of 1/2 lime
1 tsp. lime zest
1/4 c. chopped fresh parsley
Maldon sea salt
2 large, ripe avocados, diced
1 tsp. extra-virgin olive oil, plus more for drizzling
Preparation
Step 1Place chicken breasts between 2 pieces of plastic wrap or in a Ziploc bag; pound chicken to about 1/4" thick using a mallet or rolling pin. Season with salt and pepper.Step 2In a large mixing bowl, toss together onion, tomatoes, lime juice and zest, parsley and sea salt. Gently toss in avocado.Step 3Heat a large cast-iron skillet over high heat. When pan is almost smoking, add olive oil and cook chicken, 4 minutes on each side. Transfer to a plate.Step 4Serve chicken with avocado salsa. Garnish with parsley, a drizzle of olive oil and a sprinkle of sea salt.
