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.
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.