Poultry Chicken Fajitas By Sandra Woodruff Aug 19, 2006, 09:08 Yield: 4 servings 1 pound boneless skinless chicken breast 1 tablespoon extra virgin olive oil 2 tablespoons lime or lemon juice 3/4 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 8 whole grain flour tortillas or corn tortillas (6-inch rounds) 8 slices yellow or red onion olive oil cooking spray TOPPINGS 1/2 cup chopped fresh tomatoes or salsa 1/2 cup nonfat or light sour cream 1/2 cup shredded reduced-fat Cheddar or Monterey Jack cheese 2 cups shredded lettuce 1. Place the chicken in a gallon zip-type bag or a shallow nonmetal container. Combine the olive oil, lime or lemon juice, cumin, garlic powder, salt, and pepper and stir to mix. Pour over the chicken. Seal the bag or container and refrigerate for 6 to 24 hours. 2. Drain the chicken, discarding the marinade. Grill the chicken, covered, over medium coals, for about 5 minutes on each side or until cooked through. Alternatively, cook under a preheated broiler for about 5 minutes on each side. Spray the onion slices lightly with the cooking spray and lay them on the grill or broiler during the last several minutes of cooking.. 3. To serve, warm the tortillas according to package directions. Slice the chicken thinly on the diagonal. Serve the chicken hot, with the tortillas, grilled onions, and toppings. Nutritional Facts (per 2 fajitas) Calories: 360    Carbohydrates: 32 g    Fiber: 4.3 g   Fat: 7.9 g   Sat fat: 1.9 g Cholesterol: 73 mg   Protein: 38 g    Sodium: 871 mg    Calcium: 258 mg    Diabetic exchanges: 3 lean meat, 2 starch, 1 vegetable © Copyright 2005 by eatsmarttoday.com