Chicken Fajitas

1 pound cubed, boneless skinned chicken
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon seasoned salt
1 teaspoon garlic powder
1/2 teaspoon each oregano and pepper
1/8 teaspoon liquid smoke
3 tablespoons vegetable oil
1 cup green bell pepper strips
1 cup tomato wedges
1 cup onion wedges
8 flour or corn tortillas, warmed
1/2 cup salsa
Garnishes

In medium bowl combine first 8 ingredients. Marinate 6 to 8 hours in the refrigerator.

In a 10-inch cast iron skillet, heat the 3 tablespoons oil until very hot.

Sauté half of meat mixture for 30 seconds. Add half of vegetables. Sauté for 1 to 2 minutes. Set aside.

Repeat with remaining meat and vegetables. Return all meat and vegetable mixtures to skillet and toss with salsa.