1 teaspoon salt, divided
1/2 teaspoon cumin
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
How to cook:
In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken. In large non stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes. Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt. Serve over cumin rubbed chicken with whole grain couscous or rice, if desired.
