Sizzling Chicken Fajitas
4 tsp chili powder
1 tsp cumin
½ tsp salt
4 garlic cloves
¼ cup lime juice
4 boneless, skinless chicken breast halves, cut into ½ strips (can also buy these as frozen strips)
2 red or yellow bell peppers, seeded, cut into rings
2 small onions, thinly sliced, separated into rings
4 flour tortillas (8-10 inch)
In a large bowl, combine chili powder, cumin, salt, garlic and lime juice; mix well. Add chicken, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.
Heat oven to 425 degrees. Cut four 18x12 inch pieces of heavy duty foil. Remove chicken and vegetables from marinade; discard marinade. Place ¼ chicken and vegetables on each piece of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion. Place tortillas on another sheet of heavy-duty foil; wrap securely.
When ready to cook, place on cookie sheet. Cook chicken and vegetables 10-15 minutes or until chicken is no longer pink and vegetables are crisp-tender. Cook tortillas 2-3 minutes or until warm.
Serve each chicken and vegetable packet with 1 tortilla and top with low fat sour cream, lettuce, guacamole and salsa.
1/4 of recipe= 340 calories/32 g protein/7 g fat/3 g fiber