Chicken & Veggie Fajitas

Ingredients
1 tsp. chili powder
1 Dash sea salt
1/4 tsp. cumin
1/2 tsp. garlic powder
2 tsp. olive oil, divided use
4 4 oz. raw chicken breasts, boneless and skinless, cut into 1/4 in strips
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 medium yellow bell pepper, cut into thin strips
1/2 red onion, thinly sliced
1 yellow(or orange) carrot, sliced thin
1 Tbsp. fresh lime juice
8 (6 in) whole wheat(or corn) tortillas, warm
1/2 cup fresh tomato salsa(pico de gallo)
Lime wedges(optional garnish)
Preparation:
1. Combine chili powder, salt, cumin, garlic powder, and <i>1 tsp.</i> oil in large re-sealable plastic bag.
2. Add chicken; mix gently to coat. Refrigerate for 30 minutes.
3. Heat remaining <i>1 tsp .</i> oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
4. Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
5. Add lime juice; mix well.
6. Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.

Nutritional Information (per serving):

Calories: 326

Fat: 9 g

Saturated Fat: 2 g

Cholesterol: 73 mg

Sodium: 722 mg

Carbohydrate: 32 g

Fiber: 3 g

Sugar: 3 g

Protein: 28 g