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

One pan is all you need for this light and bright dinner. The tiniest bit of coconut sugar helps the avocado halves char in the pan, adding robust toasty flavor. While the original recipe called for sour cream (pictured), we kept it paleo by removing the drizzle.

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.