CHICKEN FAJITAS

Okay, I know everyone already has a favorite fajita recipe...but I'm telling you these are the best! Scott and the boys loved them and we are definitely putting this in our dinner rotation from now on. YUM!

Ingredients:
4 TBS olive or canola oil, divided
2 TBS lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1 1/2 lbs boneless, skinless chicken breast, cut into thin strips (I used like 6 breasts - and it soaked up all the marinade - it was perfect!)

1 sweet red pepper, julienned
1 green pepper, julienned
1/2 chopped onion
(you might want to use less of these if you use less chicken)

flour tortillas, shredded cheese, lettuce, salsa, etc.

Directions:
In large Ziploc bag, combine 2 TBS oil, lemon juice and all seasonings. Add chicken & turn to coat. Refrigerate for 1-4 hours, at least.

In large skillet, saute peppers and onions in remaining 2 TBS oil until crisp-tender.
Remove from pan, set aside.

In same skillet, cook chicken over med-high heat until no longer pink. Return peppers and onion, heat through.

Spoon into tortillas, add toppings and serve!