Fajitas
2 chicken breasts, cut into strips
2 tablespoons olive oil
1 yellow onion
2 bell peppers
1 medium zucchini squash
salt and pepper
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/2 lime
Cut onion, peppers, and zucchini into thin strips. In a large skillet, sauté veggies in 1 tablespoon of oil over medium high heat until tender. Remove veggies onto a plate. Add remaining 1 tablespoon of oil and chicken. Cook until browned and completely cooked through. Add veggies back in to the skillet. Season with salt and pepper, oregano, and cumin. Cook 3-4 minutes more to warm veggies. Squeeze juice of 1/2 lime over right before serving.
Serve on top of seasoned brown rice and beans along with lettuce, pico, and guacamole. I like to drizzle mine with ranch dressing