Marinated Chicken Fajitas
Serve with Added Toppings

Serves 6

2 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut in strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
1/2 cup sliced onion

6 - 8 inch flour tortillas (8 inches), warmed (We used Mission Carb Balance Whole Wheat)

Garnishes: Shredded reduced fat cheddar cheese, Pico de gallo, Guacamole, Low fat sour cream

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Serve with Tortillas and toppings.

Per Serving (does not include toppings): 263 Calories; 8g Fat (28.3% calories from fat); 2g Saturated Fat; 30g Protein; 17g Carbohydrate; 11g Dietary Fiber; 66mg Cholesterol; 620mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


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