I love quick dishes for those busy days when I don't have time to cook or I just don't feel like cooking
And this recipe is not only quick it's so delicious .

Prep: 20 min. + marinating Cook: 10 min.
Makes
6 servings
Recipe by tasteofhome

Ingredients​

• 4 tablespoons oil, divided
• 2 tablespoons lemon juice
• 1 teaspoons s 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 chili flakes, optional
• 700g boneless skinless chicken breasts, cut into thin strips
• 1/2 medium red capsicum, julienned
• 1/2 medium green capsicum, julienned
• 4 shallots, thinly sliced
• 1/2 cup chopped onion
• 6 tortillas (8 inches), warmed
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream ( one or more)

Directions​

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.
2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
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. Add toppings as desired, fold in half.

Recipe Variations

• Swap in a different meat: Fajitas are incredibly versatile. If you don’t care for chicken, substitute steak strips, prawns or a combination of meats.
• Make vegetarian fajitas: If you’re making fajitas for a vegetarian crowd, amp up the capsicums and onions, then add chickpeas,squash or tofu.
• serve with vegies or salad or serve it in a wrap:

Nutrition Facts​

1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.