Chicken Fajitas - 4 points

By Nana_CAM

Ingredients

• 2 tablespoons fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon chili powder
• Pinch crushed red pepper
• 10 ounces skinless boneless chicken breasts, cut into thin strips
• 4 teaspoons vegetable oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 4 (6-inch) fat-free flour tortillas
• 1/2 cup salsa, for garnish
• 1/4 cup fat-free sour cream, for garnish
• Chopped fresh cilantro, for garnish

Details

Servings 4

Preparation

Step 1

1. To prepare the marinade, in a zip-close plastic bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discasrd marinade.

2. In a large non stick skillet over medium heat, heat 2 teaspoons of the oil. Saute' the bell peppers and onion until softened, 8-10 minutes. Transfer to a plate and keep warm.

3. In the skillet, heat remining 2 teaspoons oil. Saute' chicken until cooked through, 3-5 minutes.

4. To assemble fajitas, soften tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

*Per serving* (1 fajita): 226 Cal, 7 g Fat, 1 g Sat Fat, 0 g Trans Fat, 45 mg Chol, 314 mg Sod, 22 g Carb, 8 g Fib, 19 g Prot, 58 mg Calc.

*Points Value* 4