Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
In a small bowl, stir together salt, garlic powder, dried basil, black pepper, and chili powder. Press seasoning mixture into both sides of the chicken cutlets.
Add oil to a large skillet. Heat to medium high heat. Once oil is hot, add the seasoned cutlets. (Depending on the size of your chicken you may need to sauté in two batches. If so, feel free to add a little extra oil when beginning the second batch.) Sauté until the side touching the pan has some browning, about 4 to 5 minutes. Flip. Sauté to brown the other side. When chicken is close to browned and cooked through, another 4 to 5 minutes, add the minced garlic and lime juice. It should sizzle if that pan is hot enough. Stir and cook for another minute so the garlic is golden in color. Then remove your finished chicken from the skillet to plate.
While chicken is cooking, combine tomatoes, avocado, onion, cilantro, lime juice, salt, and garlic powder in a bowl and stir. Taste and adjust seasonings as desired.
When ready to serve, top each chicken cutlet with the avocado salsa.
Notes
Nutrition information is for 1 cutlet (1/2 a chicken breast because we’ve cut the breasts horizontally to create 2 cutlets from every chicken breast) plus salsa. If you’re having two cutlets just double the numbers.Prefer to grill this chicken? Grilling instructions are included above this recipe card.