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Chicken Fajitas
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This classic favorite features bell peppers, which are rich in vitamins A, B6, C, and K, as well as fiber and phytochemicals. It's easy to make these fajitas heart-healthy by using whole wheat or whole grain tortillas, swapping sour cream for yogurt, and adding a sprinkling of low-fat shredded cheese. You can round it all out with our Mango Salsa recipe, which adds a punch of spice and some more heart-healthy ingredients.

 

 

Servings: 6

Prep Time: 3 hours 45 minutes

Ingredients:

Marinade:

1/2 cup water

1/2 cup white vinegar

¼ tsp garlic powder

¼ tsp chili powder 

Chicken and Vegetables:

1 lb. boneless, skinless chicken breasts

Cooking spray

1 Tbsp canola oil

1 cup green bell pepper strips (1 medium pepper)

1 cup red bell pepper strips (1 medium pepper)

1 cup vertically sliced red onion

Extras:

6-6” whole wheat or whole grain flour tortillas, ready to bake

1.5 cups shredded Romaine

6 Tbsp. low-fat plain yogurt

½ cup reduced-fat shredded cheddar cheese

1 Tbsp. Mango Salsa

Directions: Combine marinade ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large resealable plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally. Prepare grill. Remove chicken from marinade; discard marinade. Coat the grill rack with cooking spray, add the chicken, and cover and grill 10 minutes on each side or until done. Cut chicken into thin slices and set aside.

Heat the oil in a large non-stick skillet over medium-high heat. Add bell peppers and onion. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Add sliced chicken to vegetable mixture and heat. Warm tortillas according to the package directions. Serve chicken mixture immediately with warm tortillas, shredded Romaine, yogurt, salsa, and shredded cheddar cheese.

 

Nutritional Analysis:

Calories 250, Protein 23g, Fat 7g, Saturated Fat 1.5g, Cholesterol 55mg, Carbohydrates 23g, Fiber 2g, Sodium 370mg, Vitamin A 35%, Vitamin C 80%, Calcium 10%, Iron 8%

Source: recipe adapted from and photo courtesy of www.cookinglight.com 


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