Blackened Chicken With Avocado Salsa

The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (about 1 12 lbs. total)
• 2  teaspoons  blackened steak seasoning
• 1  tablespoon olive oil
• 2  tablespoons rice vinegar
• 2  tablespoons olive oil
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon salt
• 1  dash ground black pepper
• 1  avocado, halved, seeded, peeled and chopped
• 2⁄3 cup  chopped fresh papaya
• 1⁄3 cup  chopped  sweet red pepper
• 1⁄4 cup  chopped fresh cilantro
•  fresh fresh cilantro stem, for garnish (optional)

Directions

1. Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once.
2. Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center.
3. Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.