Preheat oven to 425 degrees F.

Add onion powder, paprika, salt, pepper and ½ teaspoon of garlic powder to a small bowl. Stir to combine. Sprinkle onto both sides of chicken.

Place seasoned chicken on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).

In a medium-sized microwave-safe bowl, add broccoli and 2 tablespoons of water. Cover with plastic wrap and microwave on high for 3 minutes. Remove plastic wrap and drain any excess water.

Add red bell pepper, cheese, mayo and remaining 1 teaspoon garlic powder to the bowl with the broccoli. Stir to combine.

Add the avocado oil to a cast iron skillet on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow to cook for 4-5 minutes each side to brown.

Place pan in the oven to continue cooking the chicken an additional 12-15 minutes or until chicken cooks through and juices run clear. Allow the chicken to rest for 5 minutes and serve warm.