For the Marinade:
1 pound boneless, skinless chicken breasts, sliced into strips
3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the Fajitas:
1 large onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 red bell pepper, thinly sliced
Whole wheat tortillas (choose a lower-point version)
Optional toppings: salsa, non-fat Greek yogurt, cilantro, lime wedges
Marinate the Chicken: In a bowl, whisk together lime juice, soy sauce, olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Add sliced chicken to the marinade and let it marinate for at least 30 minutes, or refrigerate for a few hours for better flavor.
Cook the Chicken: Heat a large skillet over medium-high heat. Spray it with cooking spray. Remove the chicken from the marinade and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add a bit more cooking spray if needed. Add the sliced onions and bell peppers. Sauté until the vegetables are tender-crisp.
Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through.
Warm Tortillas: Heat the whole wheat tortillas in the skillet or microwave according to the package instructions.
Assemble Fajitas: Spoon the chicken and vegetable mixture onto the warm tortillas. Add your favorite toppings such as salsa, non-fat Greek yogurt, cilantro, and a squeeze of lime.
Serve: Serve your Weight Watchers-friendly Chicken Fajitas immediately and enjoy!