MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Weeknight Chicken Fajitas For 2
Categories: Poultry, Vegetables, Chilies, Herbs, Citrus
Yield: 2 Servings

1 tb Paprika
1 ts Dried cilantro flakes
1 ts Ground cumin
1/2 ts (ea) salt, garlic powder,
- cayenne pepper & pepper
1/2 ts Dried thyme
1/4 ts White pepper
4 tb Olive oil; divided
2 tb Marinade for chicken
4 ts Lemon juice
1 tb Lime juice
1/8 ts Liquid Smoke; opt
2 (4 oz ea) boned, skinned
- chicken breast halves; in
- strips
1 md Onion; sliced
1 md Sweet red pepper; sliced
4 (6") flour tortillas;
- warmed

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Sour cream
Salsa
Guacamole
Shredded cheddar cheese
Chopped lettuce
Tomatoes

Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil,
marinade for chicken, juices and Liquid Smoke if desired to remaining
mixture; pour into a large resealable plastic bag. Add the chicken;
seal bag and turn to coat. Refrigerate for 2 hours, turning
occasionally.

Drain and discard marinade. In a large skillet, saute chicken in 1
tablespoon oil until no longer pink. Remove and keep warm.

In the same skillet, saute the onion, red pepper and reserved
seasonings in remaining oil until crisp-tender. Return chicken to the
pan; heat through. Spoon chicken and vegetables onto tortillas; fold
in sides. Serve with toppings as desired.

Tanya Cook, West Salem, Wisconsin

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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