Chicken Fajitas

Make the pico de gallo: on a small bowl, combine the tomatoes, half the cilantro, half the diced onion, a squeeze of lime, and jalapeno (to taste). Season with salt and pepper.

Make the guacamole: halve, peel, and pit the avocado. Scoop it into a small bowl mash with the remaining cilantro, a squeeze of lime, and as much remaining diced onion and jalapeno as you like. Season with salt and pepper.

Heat ½ tablespoon olive oil in a large pan over medium-high heat. Add the sliced onion and bell pepper and cook, tossing, 5-6 minutes, until soft. Season with salt and pepper and set aside.

Wrap the tortillas in foil and place in the oven to warm for 5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds after step 6.

In the same pan you cooked the vegetables in, heat ½ tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook, tossing, until browned, 3-4 minutes. Once cooked, add the peppers, onions, ½ teaspoon chili powder, and a squeeze of lime to the pan. Cook 30 seconds, until fragrant, then remove from heat.