Serves 4 (serving size: 1 chicken breast half, 1 avocado half, and 2/3 cup onion mixture)
Photo: Jennifer Causey
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
2 small ripe avocados, halved and pitted
1/4 teaspoon coconut sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon Bragg liquid aminos
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)
How to Make It
Preheat oven to 450°.
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).
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.
Remove pan from oven. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.