Chicken Fajitas

Ingredients

• 4 tablespoons Canola Oil (divided)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 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 Breasts (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 (optional)
• Taco Sauce (optional)
• Salsa (optional)
• Guacamole (optional)
• Sliced Red Onions (optional)
• Sour Cream (optional)

Instructions

1. In a large bowl, combine 2 tablespoons canola oil, lemon juice, seasoned salt, dried oregano, ground cumin, garlic powder, chili powder, and paprika. Add crushed red pepper flakes, if desired.
2. Add chicken to the bowl. Turn to coat completely with the marinade. Cover and refrigerate for at least 1 hour, up to 4 hours.
3. In a large cast-iron or other heavy skillet, saute peppers and onions in the remaining 2 tablespoons of oil until crisp-tender. Remove and keep warm.
4. Drain chicken, discarding marinade.
5. In the same skillet, cook chicken over medium-high heat until no longer pink, about 5-6 minutes.
6. Return pepper mixture to pan; heat through.
7. Spoon filling down the centers of warmed tortillas; add toppings as desired. Fold in half and serve immediately.