Fajita Stuffed Avocados Recipe

Make the Marinade

1. Combine orange juice, pineapple juice, lime juice, oil, soy sauce or coconut aminos, Worcestershire, minced garlic, and fajita seasoning in a bowl.
2. Add the raw chicken breasts to the marinade and make sure the chicken is completely covered in marinade.
3. Cover the bowl, or or transfer the chicken and marinade to a ziplock bag.
4. Refrigerate the marinade for at least thirty minutes, or preferably, at least eight hours or overnight.

Cook the Oven Baked Chicken Fajitas

1. Preheat the oven to 375 degrees Fahrenheit and heat a cast-iron skillet over medium heat.
2. Add the chicken to the hot skillet and brown the chicken for 3-4 minutes on one side, and turn to brown for 3-4 minutes on the other side. (NOTE: the exact time will depend on the size and thickness of your chicken breast.) Keep an eye on the chicken breast so you don't overcook the chicken or it will be dry. 
3. Next, carefully transfer the skillet to the preheated oven and continue cooking for fifteen minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. You can use a meat thermometer to check to see if the chicken is done. 
4. Turn off the oven, then move the cooked chicken to a cutting board and allow it to rest for at least five minutes. Allowing the chicken to rest allows all of the juices to be reabsorbed back into the chicken. 
5. While the vegetables cook in the next step, thinly slice the chicken with a sharp knife, or if you prefer, cut the chicken into bite-sized pieces to make it easier to stuffed the avocados.

Cook The Vegetables

1. Turn the stovetop to medium to low heat. Place the same skillet that you cooked the chicken in over the heat. When the skillet is hot, add the oil, and wait until the oil is hot and shimmering.
2. Next, add the sliced onions, and red and green bell peppers, or any other vegetables you like, to the hot skillet. Cook the veggies until they are slightly done and crisp.
3. Reduce the heat to low to avoid overcooking the vegetables.  Add the thinly sliced chicken to the cooked vegetables. Cook the mixture for another minute to mix all the juices together.

Stuff The Avocados With Fajita Chicken

1. Place the fajitas inside each avocado half. Top with cotija cheese, cilantro, onions, bell peppers, and pico de gallo.
2. Serve on top of lettuce leaves and serve with more sauteed vegetables, and your favorite salsas.