Fajitas in a Pita
| 1/3 cup fat-free Italian dressing | 1/3 cup low-sodium soy sauce |
| 4 4-oz. chicken breast halves, skinned and boned | Nonstick cooking spray |
| 1 medium red pepper, thinly sliced | 1 medium yellow pepper, thinly sliced |
| 1 medium onion, sliced into rings | 4 7-inch pitas, halved |
| 1/4 cup plain low-fat yogurt | 1/2 cup salsa |
Combine salad dressing, soy sauce, and chicken in a one quart casserole dish. Cover and chill for 2-4 hours. Remove chicken from marinade, reserving marinade. Grill chicken, covered, about 6 inches from medium hot coals for 5 minutes on each side. Place in covered dish to keep warm. Coat a nonstick skillet with cooking spray. Place over medium high heat. Saute pepper and onion for 2 minutes or until onion is transparent. Add 3 Tbsp marinade. Cook until vegetables are tender but crisp and liquid is absorbed. Cut reserved chicken into strips. Fill pita halves with chicken strips and vegetables.
Serves 4
Serve with yogurt, salsa, and 2 small tangerines. This
meal contains about 450 calories and includes 2 starch, 2 meat, 1 vegetable, 1
fruit, and 1 fat exchange.
