Chicken Fajitas

Ingredients

• •¾ 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
• •½ teaspoon ground cumin
• •1 spray Vegetable oil cooking spray
• •1 medium medium onion, thinly sliced
• •1 medium medium red bell pepper, thinly sliced
• •1 medium medium green bell pepper, thinly sliced
• •1 can can (14.5 ounces) diced tomatoes with green chiles, drained
• •½ teaspoon salt
• •¼ teaspoon freshly ground black pepper
• •4 whole whole-wheat tortillas (8 inches each)
• •4 tablespoons salsa, divided
• •3 tablespoons chopped fresh cilantro, divided
• •4 teaspoons nonfat plain Greek yogurt
• •2 whole radishes, thinly sliced (optional)
• •1 whole lime
• •1 whole cut into wedges (optional)

Cooking Instructions

1. 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 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.

   40 min