Chicken Fajitas

• 1 ½ lbs boneless, skinless chicken breasts OR fillets OR thighs, cut into strips
• ½ cup balsamic or Italian salad dressing
• 1 clove garlic, minced
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 dash hot pepper sauce
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• Juice of ½ a lemon

1. Combine salad dressing, chili powder, cumin, garlic, and hot pepper sauce in a non-reactive bowl (ex. stainless steel, ceramic, glass, or metal with enamel coating). Add chicken strips and marinate for up to 24 hours.
2. Heat oil in skillet, add chicken and sauté until cooked (about 6-8 minutes).
3. Remove from pan, increase heat to high and add the onion and peppers. Stir fry for 3 minutes, ensuring vegetables stay crisp. 
4. Remove from heat, return chicken to pan and sprinkle with lemon. Garnish with shredded cheese, lettuce, salsa, etc. to suit your taste.