Flavorful Chicken Fajitas

Prep Time 4

Cook Time 10

Servings 6

4 tablespoons canola oil divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes optional
1 ½ pounds boneless skinless chicken breasts cut into thin strips
½ medium sweet red pepper julienned
½ medium green pepper julienned
4 green onions thinly sliced
½ cup chopped onion
6 flour tortillas 8 inches, warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add chicken. Turn to coat; cover. Refrigerate 1-4 hours.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 2 tablespoons oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
Spoon filling down centers of tortillas; add toppings as desired. Fold in half.