1/2 lb. boned, skinned Chicken Breasts 1 Tbsp. Lemon Juice 1/2 tsp. Garlic Powder 1/2 tsp. Seasoned Salt 1/4 tsp. each Oregano and Pepper a few drops of Liquid Smoke flavoring 1 Tbsp. Vegetable Oil 1/2 cup Green Bell Pepper Strips 1/2 cup Onion Wedges sliced thin 1/2 cup Tomato chopped 1/4 cup mild Picante Sauce 4 Mission® Corn or Flour Tortillas
1. In bowl, combine first 7 ingredients and 1-1/2 tsp oil. Cover and refrigerate 2 to 8 hours. Broil chicken until no longer pink in the center. Meanwhile, in a large skillet, saute green peppers and onions in remaining oil until crisp-tender. Add tomatoes and saute 1 minute. Stir in picante sauce and heat through. Cut chicken into thin strips and top with vegetables. Serve with four hot corn or flour tortillas.
Enjoy this delicious chicken fajita Mexican recipe!