2 tbsp. vegetable oil
1 lb. boneless chicken breast cut into 1 inch pieces
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. cumin
3/4 tsp. chili powder
1/2 tsp. black pepper
1 tbsp. lemon juice
2 med. onions, sliced
2 med. green peppers, julienned
2 med. red peppers, julienned

Combine all ingredients except peppers, onions and oil in a large bowl. Toss lightly to thoroughly coat. Cover and refrigerate for 30 minutes. Heat 1 tablespoon of oil in a medium-sized skillet. Add chicken and cook until tender, about 8 minutes. Remove chicken. Add remaining oil, onions, red and green peppers and cook until tender.

Remove. Serve with warm tortillas, shredded cheese, salsa, and guacamole.

Serving Size: 4