Ingredients

Directions

• 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
• Cooking spray
• 2 small ripe avocados, halved and pitted
• 1/4 teaspoon 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 lower-sodium soy sauce
• 1/3 cup reduced-fat sour cream
• 2 to 3 tablespoons water
• 8 cilantro sprigs
• 4 lime wedges
• 1 teaspoon aleppo or other coarse red pepper (optional)

* Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)

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• 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.
  
• 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.
  
• 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.