Chicken Fajita marinade/sauce

2 Tbsp lemon juice
3 Tbsp olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1 1/2 tsp paprika
1 tsp onion powder

In a gallon size zip-loc bag combine all ingredients.  Add 1 lb boneless, skinless chicken breast sliced into bag and place in the refrigerator for up to 24-hours.

Add 2 Tbsp of olive oil to pan over medium heat.  Empty bag of chicken and marinade into pan along with sliced onions and bell peppers.  Cook covered, turn half-way through, for 15 minutes.

Makes 4 to 6 servings.