Skillet Chicken with Seared Avocados

D made this the other night. It had a ton of flavor.  Plus if you used a tortilla, it was like fajitas. I really liked it.  Would have again.

We had with refried beans and tortillas.

Skillet Chicken with Seared Avocados

Photo by ALB

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

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

Ingredients
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)

Preparation
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. (didn't do...just used sour cream). 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.

Nutritional Information
Amount per serving
Calories: 417; Fat: 21 g; Satfat: 4.5 g; Monofat: 11.1 g; Polyfat: 2.4 g; Protein: 40 g; Carbohydrate: 19 g; Fiber: 7 g; Cholesterol: 119 mg; Iron: 2 mg; Sodium: 610 mg; Calcium: 78 mg; Sugars: 5 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016