Chicken Fajitas: Homemade Guacamole and Pico De Gallo

🥘 Ingredients

• avocado
  2 unit
• black pepper
  1 tsp
• chicken breasts
  1 lb
• chili powder
  ½ tsp
• cilantro
  1 bunch
• flour tortillas
  8 unit
• jalapeño (seeded if less heat preferred)
  1 unit
• lime
  2 unit
• olive oil
  1 tbsp
• red bell pepper
  2 unit
• red onion (1 thinly sliced, 1 diced)
  2 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  2 unit

🍳 Cookware

• small bowl
• small bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice half the red onion . Finely dice the jalapeño . Core, seed, and dice the tomato . Halve the lime . Finely chop the cilantro . Core, seed, and remove ribs from the red bell pepper , then thinly slice. Slice the chicken breasts into thin strips.

   red onion: 2 unit (1 thinly sliced, 1 diced), jalapeño: 1 unit (seeded if less heat preferred), tomato: 2 unit, lime: 2 unit, cilantro: 1 bunch, red bell pepper: 2 unit, chicken breasts: 1 lb
2. 2

   In a small bowl , combine the diced tomato, half the chopped cilantro, half the diced onion, a squeeze of lime juice, and diced jalapeño to taste. Season with salt and black pepper to make the pico de gallo. Set aside.

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Halve, peel, and pit the avocado . Scoop into a small bowl , mash with the remaining cilantro, a squeeze of lime juice, and as much remaining diced onion and jalapeño as desired. Season with salt and pepper to make the guacamole. Set aside.

   avocado: 2 unit
4. 

   4

   Heat ½ tbsp olive oil in a large pan over medium-high heat. Add the sliced onion and bell pepper and cook, tossing, ⏱️ 5 minutes until soft. Season with salt and pepper, then remove from pan and set aside.

   olive oil: 1 tbsp
5. 5

   Wrap the flour tortillas in foil and place in a 400°F oven to warm ⏱️ 5 minutes . Alternatively, wrap in a damp paper towel and microwave on high ⏱️ 30 seconds after the next step.

   flour tortillas: 8 unit
6. 

   6

   In the same large pan , heat the remaining ½ tbsp olive oil over medium-high heat. Season the chicken strips with salt and pepper and cook, tossing, ⏱️ 3 minutes until browned and cooked through. Add the sautéed peppers and onions back to the pan along with ½ tsp chili powder and a squeeze of lime. Cook ⏱️ 30 seconds until fragrant, then remove from heat.

   chili powder: ½ tsp
7. 7

   Assemble the fajitas by placing the chicken mixture, pico de gallo, guacamole, and sour cream onto the warmed tortillas. Serve immediately.

   sour cream: 2 tbsp