Healthy Chicken Fajitas with Avocado Salsa

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lime, juice and zest
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 avocados, pitted and diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeno, seeds removed and finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juice only
• Salt to taste

1. In a small bowl, combine olive oil, juice and zest of one lime, minced garlic, ground cumin, smoked paprika, chili powder, onion powder, salt, and pepper to create a marinade.
2. Lay the chicken breasts in a shallow dish and pour the marinade over them, making sure they're fully coated. Cover and refrigerate for at least 30 minutes to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the chicken is fully cooked through and has nice grill marks.
5. While the chicken is cooking, grill the sliced bell peppers and onion until they are slightly charred and tender, about 4-5 minutes on each side.
6. In a medium bowl, combine the diced avocados, diced tomato, finely chopped red onion, diced jalapeno, and chopped cilantro.
7. Squeeze the juice of one lime over the avocado mixture and sprinkle with salt. Gently toss to combine without mashing the avocados, creating the avocado salsa.
8. Once the chicken is done, let it rest for a few minutes before slicing it into strips.
9. Serve the sliced chicken with the grilled peppers and onions, and top with the fresh avocado salsa.