I have personally tried these chicken fajitas and love them! I think you will as well…please let me know!
by Alison Lewis
Serves 4 Hands-on time 10 minutes Total time 50 minutes
1/4 cup fresh lime juice
2 tsp extra-virgin olive oil
1 tsp chile powder
1/2 tsp dried oregano
4 4-oz boneless, skinless chicken breasts, each cut into 3 2-inch strips
Olive oil cooking spray
4 romaine lettuce leaves, chopped (½ cup)
1 cup cooked black beans
4 oz low-fat cheddar cheese. shredded (3/4 cup)
4 tbsp low-sodium salsa
4 whole-wheat tortillas (6 inches each)
4 tbsp nonfat plain Greek-style yogurt (optional)
In a large shallow dish, whisk together lime juice, oil, chile powder and oregano. Add chicken, turning to coat. Cover and marinate for at least 30 minutes in refrigerator.
Remove chicken and discard marinade. Mist a large skillet with cooking spray and set over medium-high heat. Cook chicken for 4 minutes per side or until cooked through. Divide chicken, lettuce, beans, cheese and salsa evenly among 4 tortillas; roll up and serve immediately. If desired, add 1 tbsp yogurt to fajita filling before rolling up.
NUTRIENTS per fajita (not including yogurt):
CALORIES: 394 SUGARS: 2 g
TOTAL FAT: 9 g PROTEIN: 39 g
SAT. FAT: 2 g SODIUM: 409 mg
CARBS: 36 g CHOLESTEROL: 70 mg
FIBER: 6.5 g