Chicken Pepper Fajitas
Book: Julie
Source: Quick Cooking September/October 2004
Meal Type: Chicken
Serves: 6
Ingredients
2/3 cup lime juice
1 tablespoon seasoned salt
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 pound chicken breasts cut into 1/4" strips
1 large onions halved and thinly sliced
1 medium green bell peppers julienned
1 medium sweet red peppers julienned
6 flour tortillas warmed (7")
Directions
In a bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 30 minutes, turning occasionally.
In a large skillet coated with non-stick spray, saute onion and peppers until crisp-tender; remove and set aside. Drain and discard marinade from chicken. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas. Sprinkle with mozzarella cheese.