Chicken Fajitas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2 radishes, thinly sliced (optional)
- vegetable oil cooking spray
- 3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips
- 1 tablespoon chopped fresh garlic
- 2 teaspoons olive oil, divided
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 can (14.5 ounces) diced tomatoes with green chiles, drained
- 4 whole-wheat tortillas (8 inches each)
- 4 tablespoons salsa, divided
- 3 tablespoons chopped fresh cilantro, divided
- 4 teaspoons nonfat plain greek yogurt
- 1 lime, cut into wedges (optional)
Preparation Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired. Per serving: 553 calories, 29 g fat, 4 g saturated, 48 g carbohydrates, 6 g fiber, 26 g protein Nutritional analysis provided by Self
Preparation Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired. Per serving: 553 calories, 29 g fat, 4 g saturated, 48 g carbohydrates, 6 g fiber, 26 g protein Nutritional analysis provided by Self
