Simple chicken fajitas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Olive oil |
| ½ | teaspoon | Dried oregano |
| 2 | Skinless Boneless Chicken Breast Halves; 4 ounces each | |
| 2 | Curly leaf lettuce leaves | |
| 2 | tablespoons | Salsa |
| 2 | Nonfat Flour Tortillas; 6 inches diameter | |
| Red onion rings; optional | ||
| Fresh oregano; optional) | ||
Directions
Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.
Yield: 2 servings.
CALORIES 276 (22% from fat); PROTEIN 29.8g; FAT 6.7g (sat 1.4g, mono 2.9g, poly 1.8g); CARB 21.1g; FIBER 1.6g; CHOL 72mg; IRON 2.3mg; SODIUM 304mg; CALCIUM 69mg. WW- 6 points.
Busted by Gail Shermeyer <4paws@...> NOTES : Cal 213, Fat 6.6g, Carb 15.3g, Fib 6.3g, Pro 22.6g, Sod 253mg, CFF 28⅕%.
Recipe by: Cooking Light Magazine, April 1996 Posted to Digest eat-lf.v097.n015 by Reggie Dwork <reggie@...> on Jan 16, 1998