First make roasted pepper sauce by placing 1 avocado, the peppers, garlic cloves and a pinch of salt and pepper into a food processor. Blend until smooth and place in refrigerator to chill.
Season chicken with salt and pepper on both sides. Heat a large skillet over medium heat and add avocado oil. Once hot, add chicken to cook, about 4-5 minutes per side.
While the chicken is cooking, cut up onion, mushrooms, and greens.
Once the chicken is cooked through, remove from skillet and place on a cooking board to rest.
Add onion to skillet and cook for 3-4 minutes, stirring frequently until onions begin to soften. Add mushrooms and cook until they start to soften, another 2-3 minutes. Add greens and cook until they begin to wilt, about 1-2 minutes. Remove from heat.
Slice chicken into bite-sized pieces and mix with veggies.
Serve in bowls and top each bowl with 1/2 avocado and a generous amount of roasted pepper sauce.
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