Monday, April 16, 2018

Skillet Chicken with Seared Avocados

Course: Main Course
Main Ingredient: Chicken

  • 1 tablespoon EVOO
  • 1 pound chicken thighs boneless, skinless
  • salt & pepper to taste
  • 1 teaspoon ancho chile powder
  • 4 drop stevia
  • 2 whole avocado halved and pitted
  • 1 whole red onion peeled and cut into ¼-inch-thick rings
  • 4 whole green onion trimmed
  • 1 whole pepper, poblano core removed, deseeded & sliced
  • 1 whole lime juiced
  • 1 tablespoon liquid amino
  • ½ cup cilantro chopped
  • 1 teaspoon aleppo pepper or other coarse red pepper; optional

  1. Preheat oven to 450°F.
  2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan.
  3. Brush cut-side of avocado with stevia and add salt, pepper and chili powder. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from the pan.
  4. Sprinkle chicken with salt, pepper, and chili powder. Add chicken to pan and cook 3 minutes, flip and cook 3 more minutes. Remove chicken from pan (chicken will not be fully cooked).
  5. Add red onions to the pan, sprinkle with salt and pepper. Cook 3 minutes or until charred. Turn red onions and add green onions and poblano. Cook 3 minutes. Separate red onions into rings and toss with green onions and poblano.
  6. Stir in lime juice and liquid aminos, then add the avocado, seared side up, and chicken
  7. Place pan in oven and bake for 15 minutes or until chicken has an internal temperature of 160°F.
  8. Remove pan from oven. Garnish with cilantro and aleppo pepper.

Nutrition Estimate per Serving
  • Net Carbs: 14g
  • Calories: 641
  • Protein: 52g
  • Carbohydrate: 30g
  • Fat: 38g
  • Fiber: 16g

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