Chicken Fajitas

By [e-mail]

Robyn Williams made this for me after my surgery and it was really good!!

Ingredients

• 3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips
• 1 tablespoon chopped fresh garlic
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon 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 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 whole-wheat tortillas (8 inches each)
• 4 tablespoons salsa, divided
• 3 tablespoons chopped fresh cilantro, divided
• 4 teaspoons nonfat plain Greek yogurt
• 2 radishes, thinly sliced (optional)
• 1 lime, cut into wedges (optional)

Preparation

Step 1

Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon 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 tablespoons cilantro 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.