Classic Chicken Fajitas

Craving Mexican food, no problem,
Serve this quick dinner recipe with
non-fat refried beans and a fresh garden green salad
to make a quick dinner that everyone will enjoy.

Ingredients:
2 tablespoons organic olive oil
2 yellow onions, sliced in 1/2 inch rings
1 red bell pepper, seeded & sliced into 1/2 inch strips
1 yellow bell pepper, seeded & sliced into 1/2 inch strips
1 jalapeno pepper, seeded and chopped fine
3 to 4 whole boneless, skinless chicken breasts,
sliced into strips 1/2 x 2 inch
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 tablespoons organic fajita spice mix
1/2 tablespoon chili powder
1 pkg. fresh, lg. flour tortillas

Toppings:
Freshly grated Monterey Jack cheese
Guacamole or diced avocado
Fresh salsa
Arugula
Sour cream

Directions:
Place chicken strips in a glass bowl
and add 1 tablespoon fajita spice mix.
Toss to coat chicken.
In a large skillet over medium-high heat warm olive oil.
Add chicken strips and cook for 3-4 minutes
or until chicken is no longer pink.
Add onions and peppers and saute for an additional 2 minutes
or until they are soften.
Increase heat and add remaining fajita mix,
chili powder, jalapeno pepper and salt and pepper to taste.
Simmer for 5 minutes on low heat.
Heat tortillas by wrapping tortillas in foil
and heat in 350 degree F. oven
for 10 minutes or heating in a tortilla warmer.
Serve fajitas by placing 1/4 cup of chicken mixture
in center of tortilla that is warm,
add desired condiments and fold edges
over center and roll up tortilla burrito-style.