|Makes: 8 servings|
|Serving Size: 1 fajita|
|Choices: Starch 1/2, Vegetable 1, Lean Meat 2|
- Makes: 8 servings
- Serving Size: 1 fajita
- Preparation Time: 20 minutes
|1||lb.||boneless, skinless chicken breasts, sliced into 1-inch strips|
|1/4||cup||fresh lime juice 2 garlic cloves, minced|
|1/4||tsp.||ground black pepper|
|nonstick cooking spray|
|1||large||onion, thickly sliced|
|1||large||red bell pepper, thickly sliced|
|1||large||green bell pepper, thickly sliced|
|8||whole-wheat, low-carb tortillas|
- Add chicken to a large bowl and drizzle with lime juice. Add garlic, salt (optional), and pepper and toss to coat. Marinate in the refrigerator for 15 minutes.
- Coat a large nonstick skillet or wok with cooking spray and add oil. Heat over high heat and add chicken. Sauté 5–6 minutes until done or beginning to brown.
- Remove chicken from pan and spray pan generously again with cooking spray. Add onion and peppers and sauté for 5 minutes. Add chicken back to pan and toss with vegetables. Serve in warm tortillas.
Adapted from Healthy Calendar Diabetic Cooking, 2nd Edition, by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough.