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Chicken Fajitas

"This is the best fajita recipe I've ever used," enthuses Kathleen Smith of Pittsburgh, Pennsylvania. "It sounds complicated, but really it isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!"

2 ServingsPrep: 15 min. + marinating Cook: 20 min.

Ingredients

1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon Liquid Smoke, optional
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (4 ounces each)
FILLING:
1 medium onion, julienned
1/2 small sweet red or green pepper, julienned
2 teaspoons canola oil
1/2 teaspoon lime juice
1 teaspoon reduced-sodium soy sauce
4 fat-free tortillas (6 inches), warmed
Salsa and sour cream, optional

Directions

In a large resealable plastic bag, combine the first nine
ingredients; add chicken. Seal bag and turn to coat; refrigerate for
at least 2 hours.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill

2 of 2

Chicken Fajitas (continued)

Directions (continued)

chicken, covered, over medium heat or broil 4 in. from the hear for
4-6 minutes on each side or a meat thermometer reaches 170°.
In a large nonstick skillet, saute the onion and red pepper in oil
for 5 minutes. Combine the lime juice and soy sauce; pour into
skillet. Cook for 2 minutes or until vegetables are tender. Cut
chicken into thin slices; place on tortillas. Top with vegetable
mixture and roll up. Serve with salsa and sour cream if desired.
Yield: 2 servings.

Nutrition Facts: One serving: 2 fajitas (calculated without salsa and sour cream) equals 246 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 628 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.