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Fajita in a Pita
Number of Servings: 4
Serving Size: 1 pita
|fat-free Italian dressing||0.33 cup|
|light soy sauce||0.33 cup|
|4-oz chicken breast halves, skinned and boned||4 ea|
|medium red pepper, thinly sliced||1 ea|
|medium yellow pepper, thinly sliced||1 ea|
|medium onion, sliced into rigns||1 ea|
|7-inch pitas, halved||4 ea|
|plain low-fat yogurt||0.25 cup|
Combine salad dressing, soy sauce, and chicken in a 1-quart casserole dish. Cover and chill 2-4 hours.2:
Remove chicken from marinade, reserving marinade.3:
Grill chicken, covered, about 6 inches from medium-hot coals for 5 minutes on each side. Place in covered dish to keep warm.4:
Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sauté peppers and onion for 2 minutes or until onion is transparent.5:
Add 3 Tbsp marinade. Cook until vegetables are tender but crisp and liquid is absorbed.6:
Cut reserved chicken into strips. Fill pita halves with chicken strips and vegetables. Serve with yogurt and salsa.
|Calories from Fat 35|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 4g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 1/2 Starch / 2 Vegetable / 3 Lean Meat|
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