Fajita Bowls and Homemade Guacamole

I recommend making a double recipe - they make great leftovers!

These are a staple in our house… we make them at least once a week. Jake typically handles the chicken & veggies, and I get to make the guacamole. It’s especially exciting now that we purchased a new avocado tool from Williams & Sonoma… maybe I need to get out more?

Make the Guacamole first, so it has time to sit before the fajitas are ready.

Guacamole ingredients (I forgot the tomatoes & cilantro in this photo!)

Our handy new avocado tool from Williams and Sonoma

GUACAMOLE (recipe courtesy of Alton Brown on foodnetwork.com):

3 Haas avocados, halved, seeded & peeled
1 Lime, juiced
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cayenne
1/2 medium Onion, diced (we use yellow)
2 Roma Tomatoes, seeded & diced
1 Tablespoon Chopped Fresh Cilantro
1 clove Garlic, minced

In a large bowl, place the scooped avocado pulp and lime juice. Toss to coat. Add the Salt, Cumin, and Cayenne and mash using a potato masher (or handy avocado tool). Then, fold in the Onions, Tomatoes, Cilantro, and Garlic. Let sit at room temperature for 1 hour and then serve.

It should end up looking like this, but with diced tomato in there... you won't forget it like I did, right?!

CHICKEN FAJITAS:

1 lb. Scavenger Chicken Breasts (or the best you can get your hands on)
2 Bell Peppers (any color you like! Green, Orange, Red, Yellow…)
1/2 Red Onion
2 Tablespoons Olive Oil
1/4 Cup Water
Fajita Seasoning (we’re currently using McCormick’s Fajitas Seasoning Mix, but one day I’ll be making one from scratch – I’ll be sure to let you know when I do! (The packaged mixes usually have corn starch & other things you don’t really need)

In a bowl, mix the 2 Tablespoons Olive Oil, 1/4 Cup Water, and Fajita Seasoning of your choice. Cut chicken up into small pieces or strips (we generally do a two-bite size), and mix into bowl. Make sure the chicken is well-coated, and place in the fridge for at least 20 minutes to marinate.

Cut the 2 Bell Peppers and 1/2 Red Onion into slightly chunky strips (or have your spouse do it, like me!) Set aside.

Chef Jake

Heat skillet to medium or medium-high heat. Once warmed, add a touch of Olive Oil or Coconut Oil (you just need a tiny bit since the chicken mixture has some oil in it already). Cook the chicken for about 2 minutes, stirring often. Add the chopped peppers & onion and continue to cook for about 8 minutes.