Chicken Fajitas

With this recipe I saved time by just using store bought salsa. It was just as yummy. But, the recipe for the salsa sounds really good! I also saved a few more calories by not using any oil, and just using Pam cooking spray to cook the veggies and the chicken.



1 medium garlic clove(s), peeled and smashed
1/4 tsp crushed red pepper flakes
1 tsp chili powder
2 Tbsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut lengthwise into 8 thick strips

To make the salsa:
2 cup cherry tomato(es), coarsely chopped
1/2 cup scallion(s), chopped, green and white parts
1 small jalapeno pepper(s), cored, seeded and minced (don't touch seeds with bare hands)
1/4 tsp crushed red pepper flakes, optional (see note below)
2 Tbsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper, freshly ground

To finish the fajitas:
1 sprays cooking spray
1 medium red onion(s), thinly sliced
1/2 medium sweet red pepper(s), thinly sliced
1/2 medium green pepper(s), thinly sliced
1 tsp canola oil
4 medium whole wheat tortilla(s)
Instructions
In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.


Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.


Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.


Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.


To serve, place 2 chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.
Notes

Recipe taken from Weight Watchers Cookbook
If you’re short on time, substitute 1 cup of store-bought salsa for the fresh salsa (could affect POINTS values).