Tex-Mex Pollo Fajitas
A versatile dish that may be served in a wrap, with a side dish or over salad greens.

Servings: 5

• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 dash hot pepper sauce
• 1 1/2 pounds boneless, skinless chicken breast, cut into strips
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 lemon, juiced

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for
30 minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Serve with warm fat-free flour tortillas or with grilled vegetables. May even be served over lettuce greens and sliced tomatoes for a great fajita salad.

Per Serving: 197 Calories; 5g Fat (21.5% calories from fat); 1g Saturated Fat; 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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