Chicken fajitas

Juicy chicken breast and plenty of vegetables make this a quick, easy meal everyone will love.

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into 2-centimeter strips

• 1 can crushed pineapple

• ½ teaspoon lime zest

• ¼ cup fresh lime juice (from 2 limes)

• 3 garlic cloves, minced

• 3 tablespoons apple cider vinegar

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon salt

• ½ jalapeño, seeded and finely chopped (optional, if you like it spicy)

• 2 tablespoons Worcestershire sauce

• 2 tablespoons fresh cilantro leaves

• 1 small red onion, thinly sliced

• 4 tablespoons vegetable oil

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 12 corn or flour tortillas, warmed (optional)

Step-by-step instructions

1. In a medium bowl, combine the pineapple, lime zest, lime juice, garlic, vinegar, chili powder, cumin, salt, jalapeño, Worcestershire sauce, cilantro, and ¼ of the sliced onion. 
2. Add the chicken and marinate for 30 minutes at room temperature or up to 4 hours, covered in the refrigerator.
3.  Heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, working in batches, add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 15 minutes.
4.  Add the remaining 2 tablespoons of oil to the pan and increase the heat to high. Once the oil is smoking, add the peppers and remaining onion and cook until browned and softened, about 5 minutes. 
5. Return the chicken to the pan and stir to combine with the red, green, and yellow bell peppers and onions.
6.  Serve the filling in the tortillas with lime wedges, cilantro, and avocado, if desired.

Enjoy your meal!