Chicken fajitas


Chicken Fajitas

Course Main Course


  • 2-3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1-1/2 pounds boneless skinless chicken breast cut into thin strips
  • 2 bags frozen sliced peppers & onions
  • 6 flour tortillas 8 inches
  • cheese garnish optional


  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
  • In microwave, heat peppers and onions for 2 minutes to completely warm. Drain well and keep warm.
  • Drain chicken, marinade. In large heavy skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
  • Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.

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