Yield
Serves 4 (serving size: 1 chicken breast half, 1 avocado half, and 2/3 cup onion mixture)
Photo: Jennifer Causey

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

Step 3

Wipe pan clean with paper towels. Sprinkle avocados with coconut sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and liquid aminos. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

Step 4

Remove pan from oven. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.