Cayenne Chicken with Avacado Salsa & Chili Sweet Potato Wedges

I am quite sad I haven't posted in awhile! It's not that I haven't been cooking but it's just that I haven't made to many unique or special things. I know that shouldn't matter. But today I have pledged to post much more often. We'll see how long I can keep the fresh posts!

Last week I was searching for something very easy to make for dinner with the ingredients I had.

We had pan seared chicken breasts with avacado & tomato salsa and chili sweet potato wedges. A very coloful and spicy meal!

For the chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

In a large saute pan, heat the olive oil over medium high heat. Sprinkle both sides of the chicken breasts with the cayenne and salt. Add chicken to the pan and cook 5 minutes on each side or until done.

For the salsa:

1 avacado, peeled, pitted and chopped (I kept the chunks large)

1/2 cup chopped tomatoes (I kept the chunks large)

juice of 1/2 a lime

salt and pepper to taste

Combine all ingredients. You can also add chopped red onion or diced jalapenoes if you have any.

For the sweet potatoes (a favorite recipe from Everyday Foods, Jan./Feb. 2006):

2 large sweet potatoes

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon chili powder

1 teaspoon sea salt

1/4 teaspoon ground pepper

Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges. If the wedges are too thick slice them lengthwise again.

On a parchment paper lined baking sheet toss the sweet potatoes with the oil, sugar, chili, salt and pepper, until coated. Arrange wedges on a single layer, cut side down.

Roast potatoes until browned and tender, 15-20 minutes.