Here is another recipe I found in my Hungry Girl cookbook, Hungry Girl 1-2-3 : The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien . This was a great dinner that both of us enjoyed! I only had half a zucchini, so I used a small yellow squash in it as well. The seasonings blended so well together it reminded me of a tandoori chicken I have made before, but not as spicy. I needed a few more calories for the day so I added some jasmine rice with it, but my husband just ate it as is. The serving size is more than adequate and we had some left for his lunch the next day.
Ingredients:
1½ tablespoons lime juice
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1⁄8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced
Directions:
Preheat oven to 375 degrees.
Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves.Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat.Set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.
Let cool slightly. Using oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!
MAKES 2 SERVINGS
Per serving (½ of recipe): 244 calories, 2.5g fat,
716mg sodium, 13g carbs, 3g fiber, 5.5g sugars, 41.5g protein
http://www.booksamillioninc.com/save/images/hungry_girl/fajitas.pdf
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