Chicken Fajitas

Ingredients

2 tablespoons olive oil, divided

2 tablespoons lemon juice

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

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1 medium red pepper, julienned

1 medium orange pepper, julienned

1 medium yellow pepper, julienned

1 sweet onion, sliced

6 flour tortillas (8 inches), warmed

Optional: Shredded cheddar cheese, cojita cheese, salsa, guacamole and sour cream

Directions

1. In a large bowl, combine 1 tablespoon oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

2. In a large cast-iron or other heavy skillet, sautee peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

3. 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.

4. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.

Pro tips: I didn't have to do any of that marinading stuff, so I just threw everything the skillet and it worked out just fine. :)