Thanks to club member Mark K. for submitting his favorite lowfat Chicken Fajita recipe.

2 boneless, skinless chicken breasts cut into thin strips
1 small green bell pepper cut into strips
1 small red onion, quartered and separated
1 small zucchini, chopped
1 1/2 teaspoon cumin
2 cloves garlic, minced
1 1/2 teaspoon paprika
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
8 lowfat flour or corn tortillas

Spray a large nonstick skillet with cooking spray and heat over high heat. Add vegetables and saute over high heat until crisp-tender. Remove vegetables from skillet and keep warm. Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat. Continue cooking until chicken is no longer pink. Add a small amount of water and simmer for a few minutes. Return vegetables to skillet and heat through. Serve with tortillas, salsa, reduced fat cheese or sour cream, etc. (warm tortillas to make them more pliable). Makes 4 Servings
Serving Size: 2 tortillas with 3 ounces chicken mixture