Erickson Chicken Skillet Fajitas with Fresh Guacamole

Ingredients

<p>Fajita Ingredients</p>

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<p>2 pasture-raised chicken breasts</p>

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<p>2 tablespoons homemade fajita seasoning, or a preferred store-bought blend</p>

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<p>2–3 red and/or yellow bell peppers, sliced</p>

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<p>1/2 red onion, sliced, optional</p>

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<p>2 tablespoons olive oil total</p>

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<p>10 flour or corn tortillas</p>

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<p>Cotija cheese, as desired</p>

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<p>2 limes</p>

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<p>Fresh Guacamole</p>

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<p>3 ripe Hass avocados</p>

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<p>1/4 cup diced red or white onion</p>

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<p>2 tablespoons fresh lime juice</p>

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<p>1/2 teaspoon sea salt, plus more to taste</p>

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<p>1/4 cup chopped cilantro</p>

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<p>Optional: seeded jalapeño and diced Roma tomato</p>

Directions

<p>Slice the chicken and season it with the fajita seasoning. Heat 1 tablespoon olive oil in a hot carbon-steel or cast-iron skillet. Cook the peppers and optional onion first until they reach the texture you like, then remove them. Leave the skillet un-wiped so the flavor stays in the pan.</p>

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<p>Add the remaining olive oil as needed and cook the chicken until browned and the thickest pieces reach 165°F. Return the vegetables near the end and toss everything together. Warm the tortillas and serve with Cotija, lime and fresh guacamole.</p>

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<p>For the guacamole, mash the avocados slightly chunky, then fold in onion, lime juice, salt and cilantro. Add jalapeño or Roma tomato if desired and serve promptly.</p>