Ingredients:
- 1 tbsp olive oil
- 4 skinless, boneless chick breasts
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp ground ancho chile powder
- 2 small, ripe avocados, halved and pitted
- 1/4 tsp coconut sugar
- 2 medium red onions, peeled and cut into 1/4 inch thick rings
- 4 green onions, trimmed
- 1 poblano pepper, sliced
- 3 tbsp lime juice
- 1 tbsp liquid aminos
- 8 cilantro sprigs
- 4 lime wedges
- 1 tsp aleppo or other coarse red pepper (optional)
Directions:
- Preheat oven to 450 degrees.
- Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 tsp salt, black pepper, and chili powder. Add chicken to pan, cook 4 minutes. Turn chicken over and 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 and then 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 and bake at 450 for 7 minutes or until chicken is done.
- Remove from oven and garnish with cilantro and lime wedges. Sprinkle with remaining salt.