Seared Chicken with Avocado Salsa

Place chicken breasts between 2 pieces of plastic wrap or in a ziplock bag; pound chicken to about 1/4" thick using a mallet or rolling pin. Season with salt and pepper. In a large mixing bowl toss together red onion, tomatoes, lime zest, lime juice, parsley, and 1/2 teaspoon sea salt. Gently toss in avocado. Heat a large cast iron over high heat. When pan is almost smoking, add 1 teaspoon olive oil and cook chicken 4 minutes on each side. Transfer to a plate. Serve chicken with avocado salsa. Garnish with parsley, drizzle of olive oil and sprinkle of sea salt.