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Chicken Fajitas

Source of Recipe

Emma Kranz


List of Ingredients

2 Tbs. oil
2 Tbs. lemon juice
1 ½ tsp. seasoned salt
1 ½ tsp. dried oregano
1 ½ tsp. ground cumin
1 tsp. garlic powder
½ tsp. chili powder
½ tsp. paprika
½ tsp. crushed red pepper flakes
1 ½ lbs. boneless skinless chicken breasts, cut in thin strips
1 sweet red pepper, julienned
1 sweet orange pepper, julienned
1 sweet yellow pepper, julienned
1 sweet green pepper, julienned
6 green onions, thinly sliced
Tortillas, sour cream, salsa, cheese


Recipe

In Ziploc bag, mix oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate 1 to 4 hours. In large skillet, spray with nonstick cooking spray. Sauté peppers and onions until crisp-tender. Remove and keep warm. In same skillet, cook chicken and marinade 5 to 6 minutes or until meat isn’t pink. Return pepper mixture to pan; heat through. Fill tortillas. Serve with sour cream, salsa and cheese.
Yield: 8 servings