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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals. Ingredients:
3/4 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 |
1/2 teaspoon ground cumin |
vegetable oil cooking spray |
1 medium onion, thinly sliced |
1 medium red bell pepper, thinly sliced |
1 medium green bell pepper, thinly sliced |
1 can (14.5 ounces) diced tomatoes with green chiles, drained |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 whole-wheat tortillas (8 inches each) |
4 tablespoons salsa, divided |
3 tablespoons chopped fresh cilantro, divided |
4 teaspoons nonfat plain greek yogurt |
2 radishes, thinly sliced (optional) |
1 lime, cut into wedges (optional) |
Directions:
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.
2. Per serving: 553 calories, 29 g fat, 4 g saturated, 48 g carbohydrates, 6 g fiber, 26 g protein Nutritional analysis provided by Self
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