• 7c5fb3ddd0cf0e7613949090aba1790f

Skillet Chicken With Seared Avocados

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

Prep
Cook
Serves 4people
Ingredients
1
tbsp olive oil
4
(6 oz) skinless, boneless chicken breast halves
1/2
tsp kosher salt, divided
1/2
tsp black pepper
1/2
tsp ground ancho chile powder
Cooking spray
2
small ripe avocados, halved and pitted
1/4
tsp 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 lower-sodium soy sauce
1/3
cup reduced-fat sour cream
2-3
tbsp water
8
cilantro sprigs
4
lime wedges
1
tsp aleppo or other coarse red pepper (optional)
Directions
1.
Preheat oven to 450°.
2.
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).
3.
Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. 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 soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.
4.
Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

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