New: July 2019
(original recipe did not have enough spice or vegetables, this is my modified version)

Marinade:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes, optional

1.5 pounds boneless skinless chicken breast, cut into thin strips
1 medium sweet red pepper, cut into thin slices
1 medium yellow/orange pepper, cut into thin slices
1 medium green pepper, cut into thin slices
1 bunch green onions, cut into thin slices
1 chopped white onion

6 flour/corn tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream


1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours (or at room temp for even shorter)
2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. May have to do in batches.
3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.


From: https://www.tasteofhome.com/recipes/flavorful-chicken-fajitas/