Preheat the oven to 400 F. Season the chicken with salt, pepper, and 1/2 Tablespoon olive oil. Place in the oven, and cook for 16 minutes. At the end of the 16 minutes, turn the heat to broil and broil for 2 minutes. Remove from oven, and slice into thin strips.
While the chicken is cooking, you can chop the vegetables, make the ranch dressing (directions below), and go to the next step- sauté the vegetables.
To sauté the vegetables, take your chopped peppers and spinach and place in a skillet on medium heat with 1 Tablespoon olive oil or coconut oil. Season the vegetables with salt and pepper. Sauté for about 7-10 minutes. Remove and place in a bowl.
Next step is to assemble the avocados. If your avocados don’t have enough of a “hole” for the toppings, spoon out some of the avocado. Evenly distribute your vegetables in each avocado half. Top with the sliced chicken, and drizzle with the ranch dressing. Garnish with parsley or microgreens for a finished look.