Chicken Fajitas

4 tablespoons vegetable oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons oregano
1 ½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
1 ½ pounds boneless skinless chicken breast, cut into thin strips
1 small onion, peeled and julienned
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
flour tortillas, warmed
shredded cheese
sour cream
guacamole
 
1.  In a large ziptop bag, combine 2 tablespoons oil, lemon juice and seasonings.  Shake well to combine.  Add chicken and turn to coat; refrigerate for 1-4 hours.
 
2.  Heat oil in a large nonstick or cast iron skillet over medium-high.  Sauté chicken and marinade in batches, adding more oil as needed, until cooked through.  Remove from skillet and set aside. 
 
3.  Add onions to pan and sauté until beginning to soften, 2-3 minutes.  Add peppers and cook, stirring often, until vegetables are crisp-tender, 5-6 minutes.  Add chicken and any juices on plate back to skillet and stir to combine and heat through.
 
4.  Fill tortillas with vegetables and chicken and top with cheese, sour cream and guacamole as desired. 
 
Revised November 2017