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Chicken Pepper Fajitas

2/3 cup lime juice
1 tablespoon salt-free seasoning blend
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 large onion, halved and thinly sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
6 flour tortillas (8 inches), warmed

In a small bowl, combine the first six ingredients; set aside 2

Printed from tasteofhome.com May 17, 2008

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Chicken Pepper Fajitas cont.

tablespoons. Pour remaining marinade into a large resealable plastic
bag; add chicken. Seal bag and turn to coat; refrigerate for 30
minutes, turning occasionally. Drain and discard marinade. In a
large skillet coated with cooking spray, saute onion and peppers
until crisp-tender; remove and set aside. Add chicken and reserved
marinade to skillet; cook for 3-5 minutes or until no longer pink.
Return vegetables to pan; heat through. Serve on tortillas.

Yield: 6 servings.