Ingredients (6 servings)

4 tbsps. olive oil, divided

2 tbsps. lemon juice

1 ½ tsps. salt                 

1 ½ tsps. dried oregano

1 ½ tsps. cumin  

1 tsp. garlic powder

½ tsp. chili powder 

 ½ tsp. paprika

½ tsp. crushed red pepper flakes, optional

600 gr skinless chicken breast, cut into thin strips

½ medium sweet red peppers, cut into thin strips

½ medium green pepper, cut into thin strips

4 green onions, thinly sliced

½ cup chopped onion

6 flour tortillas, warmed

1 cup long grain rice, boiled

Shredded cheddar cheese, salsa, guacamole and sour cream, for the serving

Method

In a large resealable plastic bag, combine 2 tablespoons of olive oil, lemon juice and the seasonings. Add the chicken. Seal and turn to coat. Refrigerate for 1-4 hours.

In a large skillet, sauté the peppers and onions in the remaining oil until they become crisp-tender. Remove and keep warm.

Boil the long grain rice, as per package instructions.

In the same skillet, cook the chicken – discard the marinade- over medium-high heat for 5-6 minutes or until it is longer pink. Return pepper mixture to pan and heat through.

Take a spoon of the chicken and pepper mix along with a spoon of rice and place them at the centre of the fajita. Fold in half and serve with cheese, salsa, guacamole and sour cream.