Chicken & Bell Pepper Fajitas with Guacamole

Directions

1. Prepare the vegetables: core and slice the red and yellow bell peppers into thin strips, and peel and thinly slice the red onion. Toss them into a bowl with the minced garlic.
2. Make the guacamole base by mashing the avocado with lime juice, salt, and pepper until smooth; set aside a portion for later garnish.
3. Rinse and dry the cilantro; finely chop the leaves and fold half into the guacamole bowl, saving the rest for garnish.
4. In a skillet, heat a small amount of oil over medium-high heat.
5. Cut the chicken breasts into thin strips; season with salt and pepper.
6. Coat the bottom of the skillet with oil and cook the chicken strips until they are no longer pink, about 2–3 minutes per side; transfer to a plate.
7. Add more oil to the skillet if needed and sauté the peppers, onion, and remaining garlic until the vegetables are tender-crisp, about 4–5 minutes.
8. Warm the tortillas by using another skillet, the oven, or the microwave if you like; cut the remaining lime into wedges for serving.
9. Return the chicken to the skillet, add any juices, and season with chili powder, cumin, salt, and pepper. Cook for 1–2 minutes to blend flavors.
10. To serve, lay warm tortillas on a plate, spoon in the fajita filling, and top with guacamole, extra cilantro, and lime wedges.