Pickle Barrel's Chicken Lickin' Fajitas

1. Preheat the oven to 425°f. Line a baking sheet with foil and lightly coat with cooking spray.

2. Lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Cook the chicken for about 8 minutes or until cooked and no longer pink. Let rest for 10 minutes, then slice thinly. Wipe out pan.

3. Add the oil to the pan and brown the onion and garlic, about 4 minutes. Reduce the heat to medium. Stir in the red pepper strips and cook until softened, about 5 minutes. Remove the pan from the heat. Stir in the parsley or cilantro, green onions and cooked chicken.

4. Divide the mixture among the tortillas. Top with the cheese, salsa and sour cream. Roll up. Place on the prepared baking sheet. Bake in the center of the oven for 5 minutes or until the fajitas are heated through and the cheese has melted. Cut in half and serve immediately.

8 oz skinless boneless chicken breasts (about 2 breasts)
2 tsp vegetable oil
1 ½ cups thinly sliced white onion
1 ½ . tsp finely chopped garlic
1 ½ cups red bell pepper, cut into strips
1/4 cup chopped parsley or cilantro
3 Tbsp chopped green onions
6 small (6-inch) flour tortillas
1/2 cup shredded medium cheddar cheese
1⁄3 cup medium salsa
1/4 cup low-fat sour cream

Nutritional Analysis per serving:

Calories 370 gm
Fat 16 g
Sodium 340 gm