Poultry: Fajitas 13 by Recipe Cottage

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	Fajitas 13

		Chicken Fajitas 2 Tbsp. vegetable oil 1/2 onion, sliced thinly 2 boneless, skinless chicken breasts, cut into thin strips 1/2 green bell pepper, cut into strips 1/2 tsp. ground cumin 1/2 tsp. paprika 1/4 tsp. cayenne 1/2 tsp. garlic powder 1/2 tsp. dried oregano, crumbled 1/2 tsp. dried thyme, crumbled 1/4 cup chicken broth or water 1 tomato, chopped or 1/3 cup chopped canned tomatoes, minus juice 2 tsp. lime juice tortillas Heat oil in skillet and saute onion until tender, about 10 minutes. Add spices and cook, stirring, another 30-45 seconds or so. Add bell pepper strips. Then add broth and bring to a boil. Add in chicken strips and cook one minute, then reduce heat to simmer and simmer an additional 5 minutes or until cooked through and juices in pan have reduced somewhat. Season to taste with salt and pepper and sprinkle lime juice over top. Wrap in flour tortillas and serve. Serves 4.