Chicken & Veggie Fajitas

This is just a nice chicken fajita recipe, complete with lots of veggies.  It seems that most recipes like this use lime juice, which is of course good, but the lemon juice here is a tasty change.

 

The recipe is from Taste of Home.  I changed it quite a bit and added a lot more vegetables.

  

Chicken & Veggie Fajitas

for marinade:

2 Tbsp lemon juice

1 tbsp canola oil

3/4 tsp salt

3/4 tsp cumin

1/2 tsp garlic powder

1/4 tsp chili powder

1/4 tsp paprika

  

1 lb boneless, skinless chicken breasts, cleaned and sliced

canola oil

2 onions, halved and sliced

2 bell peppers, cut into strips

8 oz mushrooms, sliced

pint cherry tomatoes

  

for serving:

tortillas

desired toppings (cheese, sour cream, guacamole, salsa, etc)

 

Stir together marinade ingredients, add to sliced chicken and refrigerate 1-6 hours.

 

Heat 2 tbsp canola oil over medium in large skillet and add onions.  Saute 2 minutes.  Add bell peppers and mushrooms, saute until veggies are cooked to desired tenderness.  Remove to large bowl and keep warm.

 

Add an additional tablespoon of oil to skillet.  Add chicken and marinade.  Cook until chicken is cooked through.  Add tomatoes and cook until about half of the tomato skins have popped open.  Add reserved veggies back to skillet and heat through.  Serve in tortillas with desired toppings.