Chicken Fajitas

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, sliced into thin strips)
• 3 tbsp Avocado Oil (divided: 2 tbsp for marinating, 1 tbsp for cooking)
• 1 tbsp Rice Wine Vinegar (adds acidity to the chicken marinade)
• 2 tbsp Fajita Seasoning (store‑bought blend of chili, cumin, garlic, etc.)
• 1 pinch Salt (for seasoning chicken and guacamole)
• 1 Red Bell Pepper (julienned)
• 1 Green Bell Pepper (julienned)
• 1 Yellow Onion (thinly sliced for peppers/onions mix and diced for guac)
• 2 Ripe Avocado (peeled, pitted, and mashed)
• 0.25 cup Red Onion (finely diced for guacamole)
• 1 Tomato (medium, seeded and diced for guacamole)
• 1 Jalapeño (seeded and minced for guacamole)
• 2 tbsp Cilantro (chopped, for guacamole)
• 2 Lime (juice of 2 limes; 1 for guac, 1 for finishing chicken and fajitas)
• 8 Flour Tortillas (6‑inch, warmed on open flame or skillet)
• 1 cup Shredded Mexican Blend Cheese (sprinkled on top of each fajita)
• 0.5 cup Mexican Crema (drizzled over assembled fajitas)

Instructions

1. Slice and Marinate Chicken

   Trim any excess fat from the chicken breasts and slice into thin strips. In a mixing bowl combine 2 tbsp avocado oil, 1 tbsp rice wine vinegar, 2 tbsp fajita seasoning, and a pinch of salt. Add the chicken strips, toss to coat, and let sit while you prep the rest.

   Time: PT5M

2. Prep Peppers and Onion

   Core and julienne the red and green bell peppers. Thinly slice the yellow onion. Set aside in a bowl.

   Time: PT4M

3. Make Guacamole

   Halve, pit, and scoop the avocados into a bowl. Add 1/4 cup diced red onion, 1 diced tomato, 1 minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime, and a pinch of salt. Mash with a potato masher until chunky but combined.

   Time: PT6M

4. Sear Chicken

   Heat the large skillet over medium‑high heat and add 1 tbsp avocado oil. When the oil shimmers, add the marinated chicken strips in a single layer. Cook without moving for 2‑3 minutes, then stir‑toss until the chicken is browned and cooked through, about 5‑6 minutes total. Squeeze the juice of the second lime over the chicken and remove from heat.

   Time: PT7M

   Temperature: medium‑high heat

5. Sauté Peppers and Onions

   In the small skillet, heat a splash of avocado oil over high heat. Add the sliced peppers and onion, season with a pinch of salt and pepper, and stir‑fry quickly for 3‑4 minutes until they are bright‑colored and slightly charred.

   Time: PT4M

   Temperature: high heat

6. Warm Tortillas

   Place the flour tortillas directly over an open flame or in a dry skillet for 15‑20 seconds per side until pliable and lightly toasted.

   Time: PT2M

7. Assemble Fajitas

   Lay a warm tortilla on a plate, add a generous portion of chicken, top with sautéed peppers and onions, sprinkle shredded cheese, drizzle a spoonful of crema, and finish with a dollop of guacamole and an extra squeeze of lime.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

40g

Fat

18g

Fiber

6g