Easy Chicken Fajitas
½ pound boneless, skinless chicken breasts, cut into 1/2" cubes
3 tablespoons fresh lemon or lime juice
1 clove garlic, minced
½ teaspoon dried oregano leaves
¼ teaspoon ground cumin
½ cup each: diced onion and green bell pepper
4 flour or corn tortillas
2/3 cup grated fat-free cheddar cheese
½ cup salsa
¼ cup chopped fresh cilantro
Marinate chicken cubes in a mixture of lemon or lime juice, garlic, oregano and cumin for 1 hour. In a large, heavy skillet sprayed with nonstick spray, stir-fry chicken over medium-high heat until cooked through. Remove from skillet and keep warm. Respray skillet with nonstick spray and stir-fry onion and pepper until tender. Return chicken to skillet. Stir to mix. Warm tortillas in a microwave oven. Spoon an equal amount of chicken-vegetable mixture down the center of each tortilla. Top with grated cheese, salsa and cilantro. Fold over to serve.
Per serving: 252 cal. (14% from fat); 17.6 g protein; 3.8 g fat (0.57 g sat); 32 g carbo.; 684 mg sodium; 35.5 mg chol.; 5.1 g fiber. Exchanges 1-1/2 lean meat, 2 bread.