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Cumin-Rubbed Chicken with Avocado Salsa 1 tsp. salt, divided ½ tsp. cumin ¼ to ½ teaspoon ground red pepper 1 Tbsp. olive oil 4 boneless skinless chicken breast halves (4 to 6 ounce each) 1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed 1 cup chopped tomato ½ cup diced cucumber ¼ cup diced red onion ¼ cup chopped fresh cilantro 2 Tbsp. lime juice In a small bowl, combine ½ tsp. 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 ½ tsp. salt. Serve over cuminrubbed chicken with whole grain couscous or rice, if desired. Serves 4 (about 2 cups salsa)
Pairs with: Sauvignon Blanc Chardonnay Sancerre