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Chicken Fajitas

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce , salsa, guacamole and sour cream

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and
seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In
a large skillet, saute peppers and onions in remaining oil until crisp-tender.

Printed from tasteofhome.com Oct 11, 2008

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Chicken Fajitas cont.

Remove and keep warm. In the same skillet, cook chicken and marinade over
medium-high heat for 5-6 minutes or until chicken juices run clear. Return pepper
mixture to pan; heat through. Spoon filling down the center of tortillas; fold
in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Yield: 6 servings.