Chicken Fajitas



  1. 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.

  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.

  4. Return pepper mixture to pan; heat through.

  5. Spoon filling down the center of tortillas; fold in half.

  6. Serve with cheese, taco sauce, salsa, guacamole and sour cream.