Chicken Fajitas with Black Bean and Corn Salad

Ingredients:

4 chicken breasts

Chicken marinade:

1/2 cup vegetable oil

1/3 cup lime juice

1/4 cup red wine vinegar

1/2 tsp. sugar

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp. oregano

1/4 cumin

1/4 tsp. pepper

Fajitas:

Whole wheat tortillas

1 avocado, sliced

1 onion, sliced

1 red bell pepper, sliced

1 tablespoons canola oil

1 cup Shredded lettuce

1/3 cup pico de gallo or salsa

1/2  cup non-fat Greek yogurt

Chopped cilantro for garnish

  Whisk marinade ingredients together in a small mixing bowl or large measuring cup.  Save out ¼ cup of marinade to use for basting the chicken as you grill.  Pour the rest into a Ziploc bag.  Place chicken in the marinade bag.  Coat chicken in marinade and refrigerate for 2-4 hours (take it out to reposition chicken in the marinade at least once).  Drain chicken and grill over medium heat about 7-8 minutes per side, basting occasionally with reserved marinade.

  While chicken is grilling, stir fry the onion and red pepper in a tablespoon of oil.  Warm the tortillas by wrapping them in aluminum foil and putting them on the upper shelf of the grill, or microwave them individually for 10-15 seconds right before serving.  Let grilled chicken cool for 4-5 minutes. Slice chicken each chicken breast into 4-5 pieces.  Build your fajita with chicken topped with peppers and onion, lettuce, avocado, salsa, non-fat yogurt and chopped cilantro.

Black Bean and Corn Salad

Salad Ingredients:

1 15 oz. can black beans, rinsed

1 cup corn kernals, either fresh cooked corn cut from the cob, or low-sodium canned

1/3 cup cilantro, chopped

1/3 cup roasted red peppers, cut into bite size pieces (they come in a jar or you can roast your own – fresh red pepper will do if you want more crunch)

2 Tbs. red onion, chopped

Dressing:

1 Tbs. olive oil

2 Tbs. fresh squeezed lime juice

1 tsp. cumin

Dash of pepper

Combine salad ingredients in a bowl.  Combine dressing in a measuring cup and whisk together before adding it to the bean and corn mixture.   Refrigerate at least 40 minutes before serving.