Juicy Chicken Fajitas made with a bold citrus chicken marinade, sautéed peppers, and warm tortillas for an easy weeknight dinner.

Scale

4 tablespoons canola oil, divided

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 breasts, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inches), warmed

Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add chicken and turn to coat. Cover and refrigerate 1-4 hours.

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

3. Drain chicken and discard marinade. Cook chicken over medium-high heat 5-6 minutes until no longer pink.

4. Return pepper mixture to pan and heat through.

5. Spoon filling into warm tortillas, add toppings as desired, and fold to serve.

Marinate at least 1 hour for best flavor.

Avoid overcrowding the pan for proper searing.

Customize toppings to control spice level.

Keywords: Chicken Fajitas, flavorful fajita wrap, easy weeknight dinner, chicken marinade