The Baltimore Sun

This recipe was adapted from cooks.com by Maureen Shackelford, a registered dietitian.

Chicken Fajitas

cooking spray

1 bell pepper, diced

1 Vidalia onion, diced

1 teaspoon minced garlic

1 tomato, diced

2 cooked boneless skinless chicken breasts

1 bag steam-in-the-bag mixed

vegetables

1 low-carb tortilla

2 tablespoons salsa

3 tablespoons fat-free sour cream

2 ounces 75 percent reduced-fat cheese, shredded

¼ cup broccoli slaw (optional)

Coat the skillet in cooking spray. On medium heat, add the diced bell pepper and onion to the skillet.

Saute until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water can be added to prevent sticking.

Add the minced garlic and diced tomato.

Cut and add cooked chicken to the skillet.

Meanwhile, put the bag of vegetables in the microwave and cook according to package directions (usually about 5 minutes).

Set aside the cooked fajita filling in a covered bowl.

Heat the tortilla. Place fajita filling in the middle of the warm tortilla and top with salsa, sour cream, shredded cheese and broccoli slaw, if desired.

To use leftovers: Roll extra fajita filling in large bibb lettuce leaves or serve salad-style with lettuce and with the toppings or low-fat salad dressing.

Serves 1 for dinner with leftovers for lunch or another dinner

Per serving: 450 calories, 38 grams protein, 8 grams fat, 3 grams saturated fat, 39 grams carbohydrate, 11 grams fiber, 75 milligrams cholesterol, 1,108 milligrams sodium