Friday, August 6, 2010

Chicken Fajitas

Julie A.

4 Tbs vegetable oil, divided
1/2 tsp crushed red pepper flakes (add more or less)
2 Tbs Lemon juice
1 -1/2 lbs. boneless chicken breasts or tenders cut into strips
1-1/2 tsp seasoned salt
1/2 red bell pepper
1-1/2 tsp dried oregano
1/2 green bell pepper
1-1/2 ground cumin
4 green onions
1 tsp garlic powder
1/2 cup chopped onion
1/2 tsp chili powder
flour tortillas
1/2 tsp paprika

In a large plastic bag, combine 2 tbs oil, all of lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1 to 4 hours. When done marinating, in a large skillet saute peppers and onions in remaining oil until crisp - tender. Remove and keep warm. In the same skillet cook chicken and marinade over medium heat until meat is no longer pink. Return pepper and onion mixture to skillet and heat through. Makes about 6-8 fajitas. Serve with cheese and Sour cream.

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