1 red pepper, seeded and sliced
2 T olive oil
Sour cream, salsa, guacamole, and cheese, if desired
2 T lemon juice
½ c salsa
½ c Italian dressing
1 t Worcestershire sauce
Place 2-3 boneless, skinless chicken breasts, chopped into bite size pieces into marinade and store in plastic zipper bag and refrigerate for at least 1 hour.
Heat 2T olive oil in pan and sauté slices of: onion, zucchini, yellow squash, and pepper until vegetables are soft. Sprinkle chicken with salt and pepper as desired then grill or pan fry. Add cooked chicken to vegetable mixture and heat through. Serve in warmed tortillas with cheese, sour cream, salsa, and guacamole.