Super-Fast Fajitas

Perfect when there are chicken (or steak) leftovers, too. Slice up the chicken and make some fast fajitas. Always remember a healthful higher-fiber carbohydrate plus a protein is the best recipe for an afternoon of football practice.

Serves 4

Ingredients

¹⁄₄ cup fresh lime juice

2 teaspoons olive oil

¹⁄₂ teaspoon chili powder

4 skinless, boneless chicken breast halves (4 ounces each)

Nonstick cooking spray

2 medium red bell peppers, cut into thin strips

8 whole wheat flour or corn tortillas

2 medium tomatoes, chopped

¹⁄₂ cup scallions, finely chopped

4 leaves romaine lettuce, cleaned

2 teaspoons cilantro

Salsa as desired

1. In a medium shallow bowl, combine lime juice, oil, and chili powder. Mix well; reserve 2 tablespoons of marinade for later.

2. Add chicken to dish; turn on both sides to coat with marinade. Cover bowl with plastic wrap; refrigerate for 30 minutes.

3. Preheat the broiler.

4. After 30 minutes, drain the chicken from the marinade. Place chicken on a broiler pan sprayed with nonstick cooking spray.

5. Broil the chicken, basting with the reserved marinade and turning once, until cooked through (about 10 minutes). Place chicken on a plate and cover to keep warm.

6. Leave broiler on, and place bell pepper slices on the broiler pan. Broil until lightly grilled, turning once (about 6 to 8 minutes).

7. Cut chicken into strips.

8. In the tortilla, place chicken, broiled pepper, tomatoes, scallions, lettuce, and cilantro.

9. Fold tortillas tightly to enclose filling. Hold closed with several toothpicks, especially if packing in the lunch box. Serve with salsa (or pack it in a plastic container or snack size plastic bag).