Chicken Fajitas

Ingredients

• 2 tablespoons canola oil
• 4 tablespoons lemon juice
• 3 teaspoons dried oregano
• 3 teaspoons ground cumin
• 2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes, optional
• 3 pounds boneless skinless chicken breast, cut into thin strips
• 4 to 8 bell peppers
• 1 onion

Directions

1. In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. Julienne the bell peppers.
3. Cut the onions into long strips
4. In a large skillet, sauté bell peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
5. 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.