Cayenne-Rubbed Chicken with Avocado Salsa with a side of Lime-Cilantro Quinoa Salad

This chicken recipe is the total bomb!  One of my absolute favorites and also from Everyday Food magazine.  I first made these two recipes with my friend, Karen, and after that, we were hooked, although the chicken dish I like more than the quinoa one.  The next time I made this recipe, I was blessed to cook it with the help of my brother who was in town.  :)  I doesn't seem like it should be a time-consuming recipe, but it is, so I was glad for my brother's help and company, of course!

http://www.marthastewart.com/338117/cayenne-rubbed-chicken-with-avocado-sals

Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Directions

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
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.

http://www.100daysofrealfood.com/2011/06/14/recipe-lime-cilantro-quinoa-salad/