Pan Seared Chicken, Strawberry Avocado Relish

Ingredients

• 0.5 cup avocado diced
• 4 tablespoons butter at room temperature
• 1 tablespoon cajun spice 
• 4  to six 8-ounce chicken breasts 
• 0.5 cup grape tomatoes quartered
• 0.3 cup grapeseed oil 
• 1 tablespoon grapeseed oil 
• 0.5 teaspoon ground pepper white
• 1  juice of lemon 
• 0.3 cup blanched potatoes diced
• 0.3 cup onion diced red
• 2 tablespoons rice wine vinegar 
• 1 teaspoon sea salt 
• 1 cup strawberries quartered

Equipment

• frying pan
• oven

Directions

1. For the chicken: Preheat the oven to 375 degrees F.
2. Heat a large skillet over medium-high heat with the oil; allow the skillet to warm. During this time, sprinkle both sides of the chicken with the seasoning.
3. Add the chicken to the heated oil, skin side first. Allow the chicken to sear on the skin side for 3 to 4 minutes, then reduce the heat to medium and continue to cook for 2 minutes. Flip and repeat the process for 4 to 5 minutes, then finish the chicken in the oven until it reaches 160 degrees F internally. Once cooked, remove the chicken from skillet and allow to rest. Then add the butter and stir into the pan sauce.
4. For the relish: Over medium heat, warm a saute pan and the oil. Then add the onions and potatoes, cooking for 2 minutes. Next, add the vinegar and lemon juice, then cook to reduce the liquid for 1 minute. After reducing, add the strawberries, avocado, tomatoes, salt and pepper, and cook for final 1 minute.
5. Remove and portion to platter or plates.
6. Place the chicken atop the relish to serve and finish with butter sauce.