Contest-Winning Chicken Fajitas

• 3/4 cup lime juice
• 1/2 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 3 small zucchini, julienned
• 2 small yellow summer squash, julienned
• 2 medium green peppers, julienned
• 2 medium sweet red peppers, julienned
• 12 flour tortillas (10 inches), warmed

1. In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally.
2. Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain.
3. Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.

lime juice, olive oil, garlic, oregano, ground cumin, pepper, chicken breasts, zucchini, summer, green peppers, sweet red peppers, flour tortillas

Taken from www.tasteofhome.com/recipes/contest-winning-chicken-fajitas/ (may not work)