Chicken Fajitas

by Cindi SutterFounder & Editor of The Spirited Table®  RECIPE FROM EPICURIOUS.COM BY GEORGIA DOWNARD SELF NOVEMBER 2012 

3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips
1 Tbsp chopped fresh garlic
1 Tbsp fresh lime juice
2 tsp olive oil, divided
1 tsp chili powder
1/2 tsp ground cumin
Vegetable oil cooking spray
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 can (14.5 ounces) diced tomatoes with green chiles, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 whole-wheat tortillas (8 inches each)
4 Tbsp salsa, divided
3 Tbsp chopped fresh cilantro, divided
4 tsp nonfat plain Greek yogurt
2 radishes, thinly sliced (optional)
1 lime, cut into wedges (optional)


  1. Heat oven to 400°F. In a bowl, toss chicken with garlic, juice,1teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.

Cook's Note - 

  1. Per serving: 553 calories, 29 g fat, 4 g saturated, 48 g carbohydrates, 6 g fiber, 26 g protein