Chicken Fajitas

By Cindy_Wicker

Chicken breast marinated in lemon juice and a flavorful mix of spices, then cooked with onions and peppers, served with guacamole, salsa, and sour cream.

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1 1/2 teaspoons seasoned salt
• 1 1/2 teaspoons dried oregano
• 11/2 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 (8-inch) flour tortillas , warmed
• Shredded cheddar cheese, for serving
• Taco sauce, for serving
• Salsa, for serving
• Guacamole, for serving
• Sour Cream, for serving

Details

Servings 6

Preparation

Step 1

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1 to 4 hours.

In a large skillet, sauté peppers and onions in remaining oil until tender. Remove and keep warm. In the same skillet, cook chicken over medium-high heat for 5 to 6 minutes or until no longer pink. Discard marinade. 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.