4 tbsp. Vegetable Oil, divided
4 tbsp. Lemon Juice, divided
1-1/2 tsp. Seasoned Salt
1-1/2 tsp. Oregano
1-1/2 tsp. Cumin
1 tsp. Garlic Powder
1/2 tsp Chili Powder
1/2 tsp. Paprika
1/2 tsp crushed Red Pepper Flakes
1-1/2 lbs. boneless skinless Chicken Breasts, cut in thin strips
1 medium Red Pepper, juliened
1 medium Green Pepper, juliened
4 Green Onions, sliced
1/2 c. Onions, slivered

In large resealable plastic bag, combine 2 Tbsp. Oil, 2 Tbsp. Lemon Juice, and Seasonings. Add Chicken. Seal and turn to coat; refrigerate overnight.

In a large skillet, sauté Peppers and Onions in remaining Oil. Cover and sauté for about 5 minutes on low. Remove from skillet. In same skillet, cook Chicken and marinade over medium heat for about 7 minutes or until meat is cooked through and no longer pink. Return Peppers and Onions to skillet with Chicken. Cook until heated through and veggies are of desired tenderness.

Can be served over warmed flour tortillas with shredded Cheddar Cheese, Taco Sauce, Guacamole, or Sour Cream. Can be served over buttered Orzo Noodles; cooked to desired tenderness.

Yields 4 - 5 servings.