If you're going to be using a fajita pan for plating, place it in a 500 degree oven 30 minutes before serving.

In a large bowl add the lemon juice and four tablespoons of canola oil.

Add one teaspoon of salt, black pepper paprika, garlic powder, chili powder, cumin, onion powder and oregano then mix until well combined.

Place the chicken in a bowl and coat well with the marinade.

Transfer the chicken to the refrigerator and allow it to sit for at least two hours.

Using high heat bring the pan to temperature then add two tablespoons of canola oil.

Cook the chicken for five to seven minutes or until it's fully done.

After the chicken is done remove it from the pan and set it aside until later.

Add another two tablespoons of oil to your pan then saute the vegetables.

Season with the remaining one teaspoon of salt then saute until they are just tender.

Return the chicken to the pan and mix well and allow it to cook for an additional two minutes.

remove your serving pan from the oven and plate your fajitas.