Chicken Fajita Casserole

Ingredients:

• 10 oz Chicken Breast, cubed

• 1 Green Bell Pepper

• 1/4 oz Taco Seasoning

• 2 Plum Tomatoes

• 1/4 oz Fresh Cilantro

• 1 Lime

• 3 oz Shredded Cheddar Cheese

• 4 oz Guacamole

• 3 T Extra Virgin Olive Oil, divided

• Salt & Pepper

Preheat broiler with top rack 6” from heat source. Quarter onion, then finely chop one of the quarters and cut remaining onion into 1/2” pieces.

Halve the pepper, discard stem and seeds, and cut into 1/2” pieces. In a medium bowl, stir to combine all of the taco season and 1/2 teaspoon of salt. Add chicken, toss to coat and set aside.

Heat 1T oil in a medium oven proof skillet over med-high heat. Add peppers and the 1/2” onion pieces. Season with salt and pepper. Cook, stirring, until peppers are softened, 5-6 minutes. (If skillet is too dry, add 1T water at a time, as needed.) Transfer to a bowl and cover to keep warm.

Make the pico de gallo. Cut tomatoes into 1/4” pieces. Finely chop half of the cilantro leaves and stems together; reserve remaining cilantro. Squeeze 2 teaspoons of lime juice into a medium bowl. Cut any remaining lime into wedges. Add tomatoes, chopped cilantro, finely chopped onions, and 1 T oil to a bowl with lime juice, tossing to combine. Season to taste with salt and pepper.

Heat 1T oil in the skillet over med-high heat. Add chicken and cook, without stirring, until browned on the bottom (2-3 minutes). Stir in 3 T water, scraping up any browned bits from the bottom of the skillet, and cook until chicken is cooked through (about 2 minutes).

Add peppers and onions to skillet with chicken, and stir to combine. Sprinkle cheese over top. Broil on top oven rack until cheese is melted, 1-2 minutes (watch closely!).

Pick reserved cilantro leaves from stems, discarding the stems. Top chicken fajita casserole with guacamole, whole cilantro leaves and some of the pico de gallo. Serve remaining pico de gallo and any lime wedges alongside.