Chicken Fajitas

4 Tbsp vegetable oil
2 Tbsp lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp red pepper flakes, optional
1 1/2 lbs chicken breasts, cut into thin strips
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 cup chopped onion
Flour tortillas
Serve with shredded cheese, sour cream, lime juice or taco sauce

In a large resealable plastic bag, combine 2 tbsp oil, lemon juice, and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onion in remaining oil until crisp tender. Remove and keep warm. In the same skillet, cook chicken and marinade over med-high heat until no longer pink. Return pepper mixture to pan; heat through. Spoon filling into tortillas. Serve with cheese and other desired toppings.