• 4 tbs canola oil • 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 • 1/2 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 flour tortillas (8 inches), warmed • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream Read more: http://www.tasteofhome.com/recipes/flavorful-chicken-fajitas#ixzz3RZmsp6dI

•In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
• In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
• Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. 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. Yield: 6 servings


Read more: http://www.tasteofhome.com/recipes/flavorful-chicken-fajitas#ixzz3RZn5JcUM