Crispy Seared Chicken with Tomato and Avocado Salsa
- 2 chicken breasts
- kosher salt
- Freshly ground black pepper
- extra-virgin olive oil
- 1 c. diced red onion
- 1 c. cherry tomatoes, cut in half
- 1 tsp. lime zest
- 1 tbsp. lime juice
- 1/4 c. chopped parsley
- Sea salt
- 2 large, ripe avocados, diced
Place 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. In a large mixing bowl toss together red onion, tomatoes, lime zest, lime juice, parsley, and 1/2 teaspoon sea salt. Gently toss in avocado.
Heat a large cast iron over high heat. When pan is almost smoking, add 1 teaspoon olive oil and cook chicken 4 minutes on each side. Transfer to a plate. Serve chicken with avocado salsa. Garnish with parsley, drizzle of olive oil and sprinkle of sea salt.