April’s Recipe of the Month is Sizzling Fajitas
1 tablespoon plus two teaspoons canola oil, divided
3 tablespoons lemon juice
1 garlic glove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon hot sauce
½ teaspoon salt, divided
Freshly ground black pepper
1.5 pounds skinless chicken breast (or peeled deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 large green bell pepper, sliced
1 large red bell pepper, sliced
8 (8 inch) whole-wheat flour tortillas
1 cup salsa, for topping
½ cup plain nonfat Greek yogurt
Lime wedges, to garnish
In a heavy-duty resealable plastic bag, combine 1 tablespoon of oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, ¼ teaspoon of salt, and pepper to taste; add chicken or shrimp. Seal and toss the bag around to coat. Marinate in the refrigerator 20 minutes.
Place onions and peppers in a large bowl and toss with remaining 2 teaspoons oil, ¼ teaspoon salt, and pepper to taste; set aside.
Heat grill to medium-high heat. Remove chicken or shrimp from marinade and place on hot grill. Discard marinade. Cook chicken until no longer pink in center, about 5 minutes per side, and shrimp until pink but still barely translucent in center, about 2 minutes per side. Slice chicken into strips. Keep warm.
Wrap tortillas in foil and heat as directed. Arrange the chicken or shrimp and grilled vegetables on the tortillas and serve immediately with salsa, yogurt, and lime wedges.
Nutritional information: Per serving made with chicken (1 tortilla with 2 ounces chicken, 2 tablespoons salsa, and 1 tablespoon yogurt): 330 calories, 8 g fat (1 g saturated, 0 g trans), 45 mg cholesterol, 400mg sodium, 32 g carbohydrate, 4 g fiber, 24g protein.
Per serving, made with shrimp (1 tortilla with 3 ounces shrimp, 2 tablespoons salsa, and 1 tablespoon yogurt): 330 calories, 8 g fat (0.5g saturated, 0 g trans), 130 mg cholesterol, 480 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g protein.