Categories: Gluten-Free, Poultry

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 teaspoons blackened steak seasoning
• 1/2 tablespoon olive oil
• 1 tablespoons rice vinegar
• 1 tablespoons olive oil
• 1/8 teaspoon ground cumin
• 1/16 teaspoon salt
• dash ground black pepper
• 1/2 avocado, halved, seeded, peeled, and chopped
• 1/3 cup chopped fresh or refrigerated papaya
• 1/4 cup finely chopped red sweet pepper
• 1/8 cup chopped fresh cilantro
• Fresh cilantro sprigs (optional)

Directions

1. Preheat oven to 375 degrees F.

2. Lightly sprinkle both sides of each chicken breast half with blackened steak seasoning.

3. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat.

4. Add chicken; cook until browned, turning once. Bake about 15 minutes or until the chicken is no longer pink (170 degrees F).

5. Meanwhile, for salsa:

6. In a large bowl, whisk together rice vinegar, the 2 tablespoons oil, the cumin, salt, and black pepper.

7. Stir in avocado, papaya, sweet pepper, and chopped cilantro.

8. Serve salsa with chicken. If desired, garnish with cilantro sprigs.

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