Chicken Fajitas

4 tablespoons oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes, optional
1 ½ pounds boneless skinless chicken breasts, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
flour tortillas
shredded cheddar cheese, taco sauce, salsa, guacamole, sour cream, etc.
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return mixture to pan; heat through.