Garlic & Lime Chicken Fajitas

Garlic & Lime Chicken Fajitas

1 teaspoon dried minced garlic
1 teaspoon dried minced onion
½ to 1 teaspoon ground cumin
¾ teaspoon dried oregano
½ teaspoon dried cilantro
½ teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon frozen limeade concentrate
1 tablespoon frozen orange juice concentrate
3 tablespoons olive oil
1 ½ pounds boneless and skinless chicken breasts, trimmed of excess fat
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow onion, peeled and thinly sliced
8 (8-inch) flour tortillas

Mix first 10 ingredients together and set aside ¼ cup of oil mixture. Cut chicken breasts into ½ to 1-inch strips. Toss chicken strips with oil mixture, not using the reserved amount. Cover chicken with plastic wrap and marinate for at least 30 minutes. Heat a 12-inch cast iron skillet over medium-high heat. Toss chicken in skillet and cook for 3 to 5 minutes or until golden brown. Remove chicken from skillet. Add bell pepper, onion and reserved oil mixture. Cook vegetables for 5 minutes or until tender. Return chicken to skillet and cook an additional 4 to 5 minutes. Warm flour tortillas and fill with chicken and vegetables. Top with sour cream, cheddar cheese, avocado or whatever you heart’s desire.

Makes 6 to 8 servings