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The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender.
While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you’re ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers.
The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
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