Sheet Pan Chicken Fajitas

INGREDIENTS

For Chicken and Veggies

⁄4 cup pineapple juice

Grated zest and juice of 1 lime

1 tbsp

olive oil

⁄4 cup chopped onion

garlic cloves, minced

1 tsp

chili powder

1 tsp

ground cumin

1 tsp

dried oregano

1/2 tsp

smoked paprika

1 tsp

kosher salt

1 lb

boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips

Cooking spray (we used avocado oil)

green bell pepper, cut into 1⁄4-inch slices

red bell pepper, cut into 1⁄4-inch-wide slices

large onion, cut into 1⁄4-inch-wide slices

Freshly ground black pepper

For Guacamole

4 oz

avocado (about 1 small avocado)

Juice of 1⁄2 lime

⁄4 teaspoon fine sea salt

2 tsp

chopped fresh cilantro

FOR ASSEMBLY

tortillas (We love Siete brand or local corn tortillas)

⁄2 cup (2 ounces) shredded cheese (we used cheddar)