Chicken & Bell Pepper Fajitas with Guacamole & Butter Lettuce

Directions

1. Wash and dry the peppers and onion, then seed and slice the peppers into thin strips; transfer to a bowl.
2. Peel and slice the onion into thin half rings and mix with the peppers; peel and mince half the garlic and add it to the veggie bowl while keeping the rest for the guacamole.
3. Halve the avocado, remove the pit, and scoop the flesh into a separate bowl with the minced garlic.
4. Wash cilantro, strip the leaves from the stems, and chop the leaves; reserve half for garnish and add the rest to the avocado with the garlic.
5. Heat a skillet over medium-high heat.
6. Slice the chicken breast horizontally to form thin fillets, then cut crosswise into strips; season with salt and pepper.
7. Coat the skillet bottom with oil and cook the chicken until no longer pink, about 2–3 minutes per side; transfer to a plate.
8. Mash the avocado with lime juice, salt, and pepper until smooth; set aside.
9. Add a bit more oil to the skillet, then cook the peppers, onion, and remaining garlic until the vegetables are tender-crisp, about 4–5 minutes; add the chicken back to the pan with any juices, season with chili powder, cumin, salt, and pepper, and cook 1–2 minutes to combine.