1 pound of chicken breast or sirloin steak, cut into thin strips

1 green pepper, sliced

1 red pepper, sliced

1/2 onion

1 Tbsp olive oil

Whole wheat or corn tortillas

Avocado, diced

Salsa

Plain nonfat Greek yogurt

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For the marinade:

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1 Tbsp cornstarch

2 tsp chili powder

1 tsp salt

1 tsp paprika

1 tsp white sugar or stevia

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp cayenne pepper

3 Tbsp canola oil

Juice from one lime

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For the marinade, mix all the spices together in a small bowl then add the oil and lime juice. Stir together well then pour over the chicken or steak in a resealable bag or container. Let marinate for at least one hour.

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Heat olive oil in a large pan over medium heat. Add the onions and peppers and cook until they begin to soften, stirring occasionally. Increase the heat to medium high and add the marinated chicken or steak to the onion and pepper mixture. Continue to cook, stirring frequently, until the chicken or steak is cooked through and the vegetables are slightly charred. 

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If using tortillas, heat the tortillas in a pan or in the oven (microwaving them will make them chewy). Scoop some of the fajita mixture into the tortilla then top with diced avocado, salsa and a dollop of nonfat plain Greek yogurt if desired. For the fajita bowl, omit the tortilla and put all the ingredients in a bowl. 

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Serving size for women: 2 small fajitas or 1 large fajita, 1 fajita bowl

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