Chicken and Bell Pepper Fajitas

Serves 4

• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• Pinch red pepper flakes
• ¾ pound skinless boneless chicken breasts, cut on diagonal into thin strips
• 4 teaspoons canola oil
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 onion, thinly sliced
• 4 (6-inch) fat-free flour tortillas, warmed
• ½ cup fat-free salsa
• ¼ cup fat-free sour cream

1 To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, 2 hours. Remove chicken from marinade; discard marinade.

2 Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm.

3 Increase heat to medium-high. Add remaining 2 teaspoons oil to skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes.

4 Place tortillas on work surface; top each with one-fourth of chicken and vegetables. Roll up tortillas to enclose filling. Serve with salsa and sour cream.

Per serving (1 fajita, 2 tablespoons salsa, and 1 tablespoon sour cream): 247 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 547 mg Sod, 23 g Total Carb, 7 g Sugar, 4 g Fib, 22 g Prot, 87 mg Calc. PointsPlus value: 6