My brother-in-law, Garry, always makes great fajitas for family gatherings. His are always delicious - partly from his secret marinating recipe, I am sure. He is famous for slaving over the grill to get that meat just right and he sure does. Along with the meat, the peppers and onions always give it a distinct flavor. He is definitely one of the family’s great cooks.

I was delighted to find a recipe that is great in flavor and has a lighter side while still retaining that delicious fajita taste. Surprise your family and try these lighter baked chicken fajitas for your next dinner.

Light Baked Chicken Fajitas

1 lb. of chicken breasts, boneless and skinless (sliced into strips)
1 (14.5 ounce) can of drained diced tomatoes with green chilies
1 medium green pepper, cut thinly into strips
1 medium sweet red pepper, cut thinly into strips
1 medium onion, (cut into thin strips)
2 tablespoons of oil (canola or olive)
2 teaspoons of chili powder
2 teaspoons ground cumin
2 teaspoons of salt
12 flour tortillas warmed (6 inch)

Coat a 13 X 9 X 2 inch dish with cooking spray. Combine the onion, peppers, tomato, and chicken in the dish. Next combine the oil, chili powder, cumin, and salt. Then drizzle this mixture over the chicken and vegetable mixture. Toss to coat the vegetables and chicken. Bake uncovered at 400° for 20 to 25 minutes or until chicken is no longer pink and vegetables become tender. Spoon the mixture into tortillas and fold in sides. Yield: 6 servings.

Nutritional Information for two fajitas:
340 calories
8 g of fat (1 g of saturated fat)
44 mg cholesterol
330 mg sodium
41 g carb
5 g fiber
27 g protein