1 pound boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the Fajitas:
1 large bell pepper, thinly sliced
1 large onion, thinly sliced
Whole wheat tortillas (choose based on your preferred point value)
Fresh salsa, guacamole, or fat-free Greek yogurt for serving
In a bowl, whisk together the olive oil, lime juice, cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper to create the marinade.
Place the sliced chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for better flavor).
Preheat a grill pan or skillet over medium-high heat. Lightly coat it with cooking spray.
Cook the marinated chicken strips for 5-7 minutes or until fully cooked, turning occasionally. Remove the chicken from the pan and set it aside.
In the same pan, add a bit more cooking spray if needed, and sauté the sliced bell pepper and onion until they are tender-crisp.
Combine the cooked chicken with the sautéed vegetables in the pan and toss until well mixed.
Warm the whole wheat tortillas according to the package instructions.
Serve the chicken and vegetable mixture on the tortillas.
Top with fresh salsa, guacamole, or fat-free Greek yogurt as desired.