Blackened Chicken with Avocado Salsa

When we start to get some nicer days two major problems crop up in my life. What do I wear and what do I fix for dinner? Too cold for short sleeves and too warm for chili, so to make myself feel better I run out and buy a plethora of magazines with spring fashion and lighter fare.
Better Homes and Gardens pulled through with a simple recipe that can be easily thrown together after work or the gym. It is light and filling and made me feel right with the world despite the brown sludge that has magically appeared now that our snow is melting.

Blackened Chicken with Avocado Salsa
adapted from Better Homes and Gardens

for the chicken
4 boneless, skinless chicken breasts
2 tsp. blackened steak seasoning
1 T. olive oil

for the salsa
2 T. olive oil
2 T. rice wine vinegar
2 T. honey
lime juice from 1/2 lime
1/4 tsp. cumin
salt and pepper to taste
1 avocado, chopped
1 mango, chopped
1/4 c. red bell pepper, chopped
1/4 c. orange bell pepper, chopped
1/4 c. chopped cilantro

Preheat oven to 375°. Lightly sprinkle both sides of chicken with blackened seasoning. In a large cast iron pan heat the 1 T. oil over medium heat. Add the chicken and cook until browned, turning only once. Transfer to oven and bake for 15 minutes or until no longer pink.

Meanwhile, for salsa, in large bowl, whisk olive oil, rice wine vinegar, honey, lime juice, cumin, salt and pepper. Stir in avocado, mango, pepper, and cilantro. Serve with chicken.