The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.
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
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)
Est. added sugars 0g
How to Make It
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.
This was an easy meal to cook and it turned out great. I didn't have a poblano pepper and I missed the 4th step. But it still turned out great. Got a little smoky in my kitchen, but that's okay. My dish turned out looking similar to the picture of this dish. This is a healthy dish with lean protein, healthy fats and very simple.
I made this tonight and we really liked it! I did not have Ancho Chile powder so I used the mex. chile powder I had. Had a mex flavor, but not over the top - a nice, different taste. I'll try to find the Ancho Chile powder and see if it makes that much of a difference. I am saving this to my "proven winers folder for sure! I did not make the salad.
Made to recipe except we cut each half-breast into three pieces of equal thickness so they'd cook evenly. Used buttermilk to thin the sour cream, rather than water. Served with quesadillas. Had the NYT's chilled corn soup with basil to start, which was super- easy and excellent. Good summer supper.
I was skeptical about this recipe, but figured it was a staff favorite, so let's try it. I made it exactly as written and it was delicious. Very interesting combination of flavors coming together in the mouth. Will make it again.
Liked the flavors of everything, but the avocado texture to me and the char on it just did not feel or taste right. I would make this again without cooking the avocado, but having a side salad of avocado.
Delicious, super easy, will be on the family menu from now on. However, I did have to tweak a few things. I really try to follow a recipe as accurately as possible. The chicken I used was already fully cooked. I steamed it for a different recipe but it was just a dip so I had a couple huge breasts to work with. I still followed all the steps, even the oven baking, it was really juicy to begin with so it didn't dry out at all. I don't have a cast iron skillet so i used a heavy pan and transferred to casserole dish after i mopped up every bit of chard seasoning from the pan with the chicken and onions before arranging it all together in the casserole dish. I had course chili powder, not ancho, not sure what kind, was a packet left over from something else that I hadn't used. and i used a big fresh jalapeno because I didn't happen to have a sole poblano laying around the house and I had no soy sauce so i looked up substitutes and followed the first one that said to mix balsamic vinegar with beef bouillon and molasses, which is weird cus if I don't have soy sauce, why in heck would I have molasses?? Anyhow, I used pancake syrup to taste and added some salt, it tasted like soy sauce to me. I only had yellow onion and no green onion. And i think it came out fantastic.
I made this tonight and everyone really enjoyed it. I did pound my chicken breasts to make them uniform in thickness. I also shredded my green onions rather than leaving them whole. Otherwise, I followed the recipe exactly. I wasn't a big fan of the consistency of the avocados, but my family really liked them. I will cook them for the family next time and leave mine out to eat with my salad.
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