You may buy or roast your own peppers.
If roasting your own peppers, do this first. (See note below.) Combine the first five ingredients in a bowl and mix it well for a rub. (You can grind it in a clean coffee grinder). Add lime zest, lime juice, and the 1 teaspoon of olive oil. Pour over chicken, cover and refrigerate to marinate for at least 1 hour, or overnight. In a deep bowl add avocado, yogurt, and lime juice blended with a stick blender or food processor. Stir in 1/4 cup of cilantro, cover with plastic wrap and set aside. Heat remaining olive oil in skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and sauté until cooked through, about 8 minutes. Add the cooked onions, beans, and tomatoes to the pan and stir and cook until mixed for one minute. Remove from heat. Place one pepper on a dinner plate, fill with one cup of chicken and vegetables. Top with a heaping tablespoon of the avocado/cilantro mixture. Note: To roast your own peppers, place whole, clean, dry peppers in a 400°F oven until they are charred on all sides, turning as needed (about 15 minutes total). Remove the charred pepper from heat, transfer to a paper bag and fold over the top several times. The residual heat of the peppers loosens the skin. Leave in bag for 10 minutes. Uncover and pull the skin, seeds, and core away from the flesh. Rinse well.
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