All You Need: 2 tbsp oil; 1 large onion, sliced; 1 medium red or green bell pepper, sliced; 1 lb boneless, skinless chicken breast halves, thinly sliced; 1/3 cup water; 1 medium tomato, cut into wedges; 8 fajita-size tortillas, warm. Makes 8 Fajitas: 1. In 12-inch skillet, heat 1 tablespoon oil and cook onion and green pepper over medium-high heat, stirring occasionally, until tender; remove and set aside. 2. In same skillet, heat remaining oil and cook chicken over medium-high heat, stirring occasionally, until chicken is thoroughly cooked. 3. Stir in Spices & Seasoning and water. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 3 minutes, Return vegetables to skillet. Add tomato and heat through. 4. Serve in tortillas and, if desired with salsa, guacamole and sour cream. Chicken Fajita Marinade: Combine Spices & Seasonings, 1/3 cup water, 2 tablespoons oil and 2 tablespoons vinegar; reserve 1/4 cup. Add 1-1/2 pounds boneless, skinless chicken breast halves to remaining marinade and marinate in refrigerator 30 minutes. Remove chicken from marinade, discarding marinade. Grill or broil chicken, brushing with reserved marinade and turning once, until thoroughly cooked.
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