Cook at home

Chicken Fajita Skillet with Avocado and Cheese

Seasoned chicken thighs and peppers cooked in one pan and finished with pepper jack, sour cream and avocado instead of tortillas.

Ingredients

• 1 3/4 lb chicken thigh, boneless, skinless, sliced
• 2 tbsp avocado oil
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1 cup pepper jack, shredded
• 1/2 cup sour cream
• 2 avocado, sliced
• 2 tbsp lime juice

Steps

1. Toss the chicken with the chili powder, cumin, smoked paprika and salt.
2. Heat the avocado oil in a large skillet over medium-high heat and cook the chicken 8 minutes, stirring, until browned.
3. Add the pepper and onion and cook 5 to 6 minutes until crisp-tender and the chicken reaches 165 F (74 C).
4. Scatter the pepper jack over the top, cover and cook 2 minutes until melted.
5. Finish with the lime juice and serve with sour cream and sliced avocado.