Paleo Skillet Chicken with Seared Avocado

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:

1. Preheat oven to 450 degrees.
2. 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.)
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 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.
4. Remove from oven and garnish with cilantro and lime wedges.  Sprinkle with remaining salt.