Boneless, skinless chicken breast portions (One per serving, naturally thin or pounded flat)
Onions, sliced (I used sweet Peruvian onions, 1/2 onion per serving was barely enough, we really love grilled onions!)
Bell peppers, sliced (I omitted, because I didn't have any on hand)
Ripe Avocado, sliced (I used 1/4 avocado per portion)
Portobello mushrooms, sliced
Sliced cheese (Whitney used Pepperjack. I used Muenster, because it was on hand)
Fajita seasoning (Packaged, or as you like it. I mixed a small amount of salt, garlic, smoked paprika, celery powder, and cumin)
Lime to squeeze over, if desired
olive oil
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Preheat oven to 375*
Rub thawed chicken breast portions with fajita seasoning, set aside. Squeeze lime juice over raw chicken.
I used a cast iron skillet and a small amount of olive oil to saute the onions. Just before they were done, I added my sliced mushrooms, as mushrooms don't take as long to cook. (If you are using bell peppers in this recipe, cook them along with the onions.) Stop cooking just short of completely done.
As the onion/ peppers cook, spray oil or lightly oil a casserole dish. (I used a stoneware jelly roll pan. If all your chicken will fit into your cast iron skillet, just plan to use it here.)
Set the cooked onion mixture aside, out of the pan. Add a small amount more oil to the pan (if necessary) and sear/ brown the chicken portions on both sides. (My cast iron skillet would not accommodate all of the chicken, so as the pieces browned, I set them onto my oiled baking dish.)
Once all the chicken is browned, top each portion with a layer of the onion/pepper/ mushroom mixture. Top this with sliced avocado, and finally, cover the avocado with sliced (or grated!) cheese.
Place into hot oven to finish cooking. Time will vary with thickness of chicken... internal temperature should reach 160* on thermometer. Ours took approximately 25 minutes.
