Chicken Fajitas-Eat your heart out, Bobby Flay!!

Ingredients:

• 2 tbsp fresh lime juice
• 1 tbsp reduced-sodium soy sauce
• 1 tsp chili powder
• Pinch crushed red pepper
• 10 oz. skinless boneless chicken breasts, cut into thin strips
• 4 tsp vegetable oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 onion, halved lengthwise and thinly sliced
• 4 (6-inch) fat-free tortillas
• 1/2 cup salsa, for garnish
• 1/4 cup fat-free sour cream, for garnish
• 1/4 cup shredded fat-free cheddar or Monterey Jack cheese (optional)
• Chopped fresh cilantro, for garnish

Makes 4 Servings

1. 
   
   To prepare the marinade, in a zip-close plastic bag, combine hte lime juice, soy sauce, chili powder and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. 
   
   In a large nonstick skillet over medium heat, heat 2 tsp of the oil. Saute the bell peppersnand onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
3. 
   
   In the skillet, heat the remaining 2 tsp oil. Saute the chicken until cooked through, 3-5 minutes.
4. 
   
   To assemble the fajitas, soften the tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, cheese and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

WW POINTS VALUE PER SERVING : 4 (1 Fajita)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for Mexican food and this recipe looked too godd tot pass up. This dish was so filling and delicious. Mexican food is known to be fattening but this recipe doesn't make you feel guilty when you eat it. If you don't have a green and red bell pepper available, 2 cups mixed red, green and yellow bell peppers will work just as well. Picante sauce works just as well as salsa. I added the shredded three cheeses to the fajitas for more flavor and it was a wise move. Now that I'm quite the cosmopolitan cook, I have something to say to Iron Chef Bobby Flay: Eat your heart out and I can't wait to challenge you to a throwdown!!