2 Chicken breasts (cut into small strips), I let the chicken marinade for several hours in a large ziploc baggie.
- 1/4 cup lime juice
- 1/3 cup water
- 1 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 teaspoons low sodium soy sauce
- 1 teaspoon cumin
- 1/2 teaspoon liquid smoke flavoring
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- cilantro (optional)
- 1 green bell pepper
- 1 red bell pepper
- 1-2 cups sliced mushroom
- 1 onion sliced thin
Put chicken with about half the marinade in a skillet and cook until chicken is tender and no pink (remove chicken)
Add vegetables and put lid on skillet for 1-2 minutes
Add chicken back to skillet and cook until all liquid is evaporated and chicken and veggies begin to brown.
Serve with fajita size tortillas, avocado slices, tomatoes, salsa and low fat sour cream
For perfect tortillas put them in a pie plate with a damp paper towel or tea towel and cover with foil and put in oven for 20 minutes. I also made some instant spanish rice to serve with these but you could also do a side of fat free refried beans or black beans.