Chicken & Bell Pepper Fajitas with Guacamole

Quick chicken fajitas with red and yellow bell peppers, onion, and garlic, served in warm flour tortillas and topped with simple lime-cilantro guacamole.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.

Step 2

Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add 1/2 to bowl with vegetables and place the other 1/2 into a small bowl for preparing guacamole.

Step 3

Halve avocado and remove pit; scoop out the flesh into bowl with garlic.

Step 4

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add 1/2 to bowl with avocado and save the rest for garnishing.

Step 5

Heat a skillet over medium-high heat.

Step 6

Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside. (Juice of 1/2 lime; 1/4 tsp salt; 1/8 tsp black pepper.)

Step 7

Slice chicken in half horizontally to form thin fillets, then thinly slice fillets crosswise into strips. Season with salt and pepper. (0.227 kg chicken breasts; 1/8 tsp salt; 1/8 tsp black pepper.)

Step 8

Coat bottom of skillet with oil. Add chicken strips and cook until no longer pink, 2–3 minutes per side. Transfer to a plate. (1/2 tbsp virgin coconut oil.)

Step 9

Return skillet to stove and add more oil. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4–5 minutes. (1 tbsp virgin coconut oil.)

Step 10

Warm tortillas in another skillet, oven, or microwave (optional).

Step 11

Cut remaining 1/2 lime into wedges.

Step 12

Add chicken and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook for 1–2 minutes. (1/2 tsp chili powder; 1/2 tsp cumin; 1/4 tsp salt; 1/8 tsp black pepper.)

Step 13

To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!