Chicken Fajitas

Modified from Light and Tasty

4 tbsp vegetable oil, divided

2 tbsp lemon juice

1 1/2 tsp seasoned salt

1 1/2 oregano

1 1/2 cumin

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes

1 1/2 lbs boneless skinless chicken breasts, cut into thin strips

1/2 medium red pepper, diced

1/2 medium green pepper, diced

1/2 medium onion, diced

6 flour tortillas (8 inch)

Shredded cheese

In large sealable container, combine 2 tbsp oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, sauté peppers, onions in remaining oil until crisp tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium high heat for 5-6 minutes or until meat is no longer pink. Return peppers and onions to pan, heat through. Spoon filling down the center of tortillas, fold in half and serve with cheese.

Makes 6 servings.