Skillet Chicken Fajitas with Avocado

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 2-inch-thick strips and then cut again into 2-3-inch pieces lengthwise
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons dried oregano, divided
• 1 red onion, thinly sliced
• 1 medium clove garlic, minced
• 3 bell peppers, assorted colors, deseeded and thinly sliced
• 1 jalapeño pepper, thinly sliced, optional
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 scallions, light green parts only, thinly sliced
• 1 avocado, thinly sliced
• 8 hot corn or flour tortillas
• Lime wedges
• Salsa or guacamole, as desired

Directions

1. Put the chicken in a mixing bowl. Add 1 tablespoon olive oil, then season with salt, pepper, and ½ tablespoon oregano. Turn the pieces until they are coated, and set the bowl aside.
2. Set a 12-inch skillet over medium-high heat and warm the rest of the oil until it shimmers. Scatter in the onions, add a pinch of salt, and cook, stirring as needed, until they soften, 2 to 3 minutes. Stir in the remaining oregano and the garlic, and cook for about 30 seconds, just until aromatic. Drop the heat to medium, then add the peppers. Cook for 3 to 4 minutes, stirring, until the slices are beginning to soften.
3. Push the pepper mixture out toward the edges, leaving a wide open circle in the middle of the skillet. Add the chicken there, let it brown, then continue cooking until it is cooked through, stirring occasionally. Fold everything in the pan together, then adjust with salt and pepper to taste. Bring it to the table right away with hot tortillas, sliced avocado, jalapeños, scallions, cilantro, lime wedges, and salsa or guacamole, if desired.