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Citrus Chicken Fajitas

I've tried several variations of this recipe, choosing chicken for a lighter fare and just the perfect blend of spices. I've prepared it for many “themed” dinners with friends, and everyone raves about these fajitas. Debra Kapitan - Sacramento, California

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

Ingredients

6 tablespoons lemon juice
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound boneless skinless chicken breasts, cut into strips
1 each medium green, sweet red and yellow peppers, julienned
1 large red onion, halved and thinly sliced
4 flour tortillas (8 inches), warmed
1/2 cup shredded lettuce
1/4 cup sliced ripe olives
1/4 cup shredded reduced-fat cheddar cheese

Directions

In a small bowl, combine the first seven ingredients. Divide marinade
equally between two large resealable plastic bags; add the chicken
to one bag. Add peppers and onion to remaining bag. Seal bags and
turn to coat; refrigerate for several hours or overnight.
Drain chicken and vegetables; discard marinade. In a large nonstick
skillet coated with cooking spray, cook and stir chicken over medium
heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until
chicken is no longer pink and vegetables are crisp-tender.
Spoon filling onto tortillas; top with lettuce, olives and cheese.

2 of 2

Citrus Chicken Fajitas (continued)

Directions (continued)

Roll up. Yield: 4 servings.

Nutrition Facts: 1 fajita equals 360 calories, 10 g fat (2 g saturated fat), 68 mg cholesterol, 426 mg sodium, 38 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.