Chicken Fajitas

Ingredients

• 1/2 cup lime juice
• 4 tablespoon reduced-sodium soy sauce
• 4 teaspoons canola oil
• 2 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1 teaspoon liquid smoke, optional
• 4 boneless skinless chicken breast halves (4 ounces each) 
• Fajita seasoning to taste

• FILLING:
• 4 teaspoons canola oil
• 1 medium onion, julienned
• 1 small sweet red or green pepper, julienned
• 2 teaspoon reduced-sodium soy sauce
• 1 teaspoon lime juice
• 8 fat-free tortillas (6 inches), warmed
• Salsa and sour cream, optional

Directions

• In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke. Add chicken; seal bag and turn to coat. Refrigerate at least 2 hours. 
• Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. 
• In a large nonstick skillet, heat oil over medium-high heat. Add onion and red pepper; cook and stir 5-7 minutes or until tender. Stir in soy sauce and lime juice. 
• Cut chicken into thin slices; add to vegetables. Serve with tortillas, salsa and sour cream.