Marinated Chicken Fajitas (Pic)

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa (store-bought or homemade), for serving

sour cream, for serving, opt.

chopped cilantro, for serving, opt.

Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag or large tupperware. Pour in marinade. Seal bag shut or cover tupperware with a lid. Refrigerate at least 1 hour. Heat olive oil in a large skillet over medium-high heat. Dump the entire bag of ingredients into the skillet. Cook and stir for 10-15 minutes or until chicken is done. Serve on toasted flour or corn tortillas with desired toppings. Serves: 3-4

Jenn's Notes: No notes today. Make the recipe "as is" and they will be great!

adapted from: Life as a Lofthouse