Paleo Skillet Chicken with Seared Avocados
This ultra-healthy dinner might just leave you speechless.
- 1 tbsp olive oil
- 4 skinless, boneless chicken breast halves
- 1/2 tsp salt
- 1/2 tsp freshly ground 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 fresh lime juice
- 1 tbsp Bragg liquid aminos
- 4 cilantro sprigs
- 4 lime wedges
- 1 tsp coarse red pepper
Crank your oven to 450°.
Heat up a large cast-iron skillet over medium-high. Add oil to the pan, and swirl it around to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add the chicken to the pan and cook for 4 minutes. Turn the chicken over, and cook for 1 extra minute. Remove the chicken from the pan (it's not quite done yet).
Wipe the pan clean with paper towels. Sprinkle the avocados with coconut sugar. Add the avocados, cut side down, to the pan and cook until charred. Take the avocados out of the pan. Add red onions, and cook until charred. Turn the red onions, and add green onions and poblano. Cook 'em all for about 3 minutes. Separate the red onions into rings and toss with green onions and poblano. Stir in lime juice and liquid aminos. Nestle the chicken and avocados into the onion mixture. Place the pan in the oven and bake the whole thing at 450° for 7 minutes or until the chicken is done.
Take the pan out of the oven. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and Aleppo pepper, if desired.