Skillet Fajitas

I know it's been several months since I posted any recipes and it's not because I haven't been cooking. I found this recipe a couple of years ago in the paper and it's become one of my favorites. Along with the fajitas, we had Festive Black Beans (just a can of black beans with some diced onion, diced green or red pepper, cilantro, jalapeno, cumin, garlic powder added) guacamole and cheese dip.  This serves two.
Skillet Chicken Fajitas
1/2-3/4 pound boneless, skinless chicken breast
Salt and pepper
1-2 T vegetable oil
1/2 red or green pepper, sliced into thin strips
1/2 small onion, thinly sliced
1 heaping teaspoon chili powder or taco seasoning
1/2 t cumin
Juice from 1 lime
2 T water
Fresh cilantro leaves
6 white corn tortillas
Lightly pound chicken breasts to an even thickness.  Season with salt and pepper on both sides.
Heat 1 T oil in a iron skillet over medium high heat. Add chicken and cook 6-8 minutes or until browned, then flip, reduce heat to medium and continue cooking until chicken reaches 160 degree, about 8 more minutes. Transfer to cutting board and tent with foil; set aside.
Add the remaining oil to skillet, then add pepper and onion and cook 5-8 minutes or until onion begins to soften.
In a small bowl, whisk together the chili powder, cumin, lime juice and water.  Pour over chicken and vegetables and continue cooking just until heated through sprinkle with cilantro leaves. Serve immediately in warmed tortillas.  I warm my tortillas in a skillet, then quickly place them in foil.
Guacamole
1 avocado
1T finely chopped onion
1T chopped cilantro
1/2 small tomato
1/2 of a small jalapeño diced
1/2 lime juiced
1/2 t garlic powder
Salt to taste added just before serving. Salt makes the avocado turn dark!