Prep time: 10 minutes

Cook time: 20–25 minutes

Recipe makes: 4 servings

What you need:

• 1 lb. boneless, skinless chicken breasts cut into ½-inch strips
• 1 red bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 yellow bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 orange bell pepper, de-seeded and cut into 1- to 2-inch strips
• 1 medium onion, peeled and cut into 1- to 2-inch strips
• 1 tsp. cumin
• 1/2 tsp. salt substitute
• 1/2 tsp. black pepper
• 2 tbs. canola oil or olive oil
• 8 6-inch corn tortillas
• fat-free sour cream, for serving (optional)
• cilantro for garnish (optional)

Equipment and supplies:

• Measuring spoons
• Knives and cutting boards
• Large bowl
• Baking dish (13"x9")
• Cooking spray

What to do:

1. Preheat oven to 400°F (204°C). Chop chicken and vegetables on separate cutting boards.
2. Spray baking dish with cooking spray. In a large bowl toss together chicken, peppers, onion, cumin, salt substitute, pepper, and canola oil until well coated.
3. Bake uncovered for 20–25 minutes or until chicken is cooked through and vegetables are tender. Serve alongside corn tortillas and top with cilantro and sour cream.

Nutritional analysis (per serving):

• 380 calories
• 28g protein
• 12g fat
• 1g sat. fat
• 39g carbohydrate
• 5g fiber
• 75mg cholesterol
• 210mg sodium
• 4g sugars

Serves: 4

Serving size:1 cup fajitas, 2 tortillas