Serve this fajita filling inside a steamed flour tortilla with a little salsa and fatfree sour cream. (12 servings)

• 3 lbs. boneless skinless chicken breast meat, cut in thin strips
• 1 Tbsp. + 1 tsp. lime juice
• ½ cup diced roasted red peppers
• 1 ½ tsp. minced garlic
• 1 Tbsp. toasted ground cumin
• 1 Tbsp. + 1 tsp. toasted chili powder
• 1 tsp. salt
• 1 Tbsp. olive oil
• 2 cups yellow onions, sliced in thin ½ moons
• 4 cups julienne green pepper
• 2 tsp. toasted ground cumin
• 1 tsp. salt
• 1 ½ tsp. minced garlic

Whisk the lime juice, peppers, garlic, spices and olive oil together. Marinate the chicken strips in this mixture for a minimum of 30 minutes. Preheat a griddle, grill or large cast iron skillet and spray with nonstick spray. Cook the chicken until cooked through but moist. Toss onions and peppers with the remaining spices and sauté on the griddle until al dente. Mix the chicken and vegetables together and serve hot.

Per Serving: Calories: 248 Protein: 36gm Fat: 6gm

Carbohydrates: 10gm Sodium: 486mg