Chicken-Pepper Fajitas
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Why I Love This Recipe
Ingredients You'll Need
4 tbsp Olive Oil
2 tbsp Lemon Juice
1½ tsp Seasoned Salt
1½ tsp Oregano
1½ tsp Cumin
1 tsp Garlic Powder
½ tsp Chili Powder
½ tsp Paprika
½ tsp Lemon Pepper Seasoning (optional)
½ tsp Italian Seasoning (Optional)
½ tsp Crushed Red Pepper
½ medium Red, Green Peppers
4 Green Onions, thinly sliced
1 cup Mushrooms
½ cup Onion, chopped
1½ lbs Chicken
Directions
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, sauté 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.
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