Cayenne chicken with avocado salsa

Ingredients for 2 servings:

• 2 large pieces of chicken breast or turkey breast, approx. 200 g each
• 2 tbsp olive oil
• ¼ tsp cayenne pepper
• 1 tsp liquid honey
• 1 small onion(s), red
• 1 pointed pepper, red
• 1 small chili pepper(s)
• 1 avocado(s)
• 2 tbsp lime juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low carb, simple

First, mix 1 tablespoon of oil with cayenne pepper and runny honey. Rub the mixture all over 2 chicken breasts and season with salt. Heat 1 tablespoon of oil in a non-stick pan. Fry the chicken breasts over medium-high heat for 3 minutes on each side. Place the chicken on a piece of aluminum foil on an oven rack and cook in a hot oven at 180°C (top/bottom heat) on the middle rack for 15 minutes. Meanwhile, peel the onion and finely dice it with the chili pepper. Halve and deseed the pointed bell pepper. Halve the avocado, removing the pit and skin. Dice the bell pepper and avocado 1 cm. Mix the onion, chili, bell pepper, and avocado with 2 tablespoons of lime juice. Season with salt and pepper. Serve the chicken breasts with the avocado salsa.